Vanilla Pudding

Ingredients

• 6 sheets gelatin
• 1 Vanilla bean
• 4 egg yolks
• 70 g sugar
• 1 tsp lemon zest
• 100 ml milk
• 450 ml heavy cream
• 120 g pistachio nuts

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise with a small knife. Bring a pot of water to a boil. In a saucepan, whisk together egg yolks, sugar and lemon zest. Add milk and 150 ml cream, then place the vanilla bean inside. Whisk over a hot water bath until the mixture becomes creamy. Remove from heat and stir briefly. Take out the vanilla bean. Squeeze the gelatin and fold into the mixture until dissolved. Meanwhile, finely pulse about 80 g of pistachios in a food processor, leaving the rest whole. Beat 150 ml cream with an electric mixer until stiff peaks form. Fold the cream and nuts into the custard. Rinse four small pudding molds with cold water and pour in the batter. Chill for at least 3 hours.

2. 2.

   Before serving, whip the remaining cream to stiff peaks and fill a piping bag with a star tip. Briefly dip the pudding into warm water, then plate it. Pipe one puff of cream on top and garnish with the remaining pistachios.