Servings: 4 servings
Calories: 348kcal
Ingredients
- 2/3 cup heavy cream cold, ~160 g
- 1 cup whole milk ~240 g
- 1/2 cup pistachio cream ~120 g, sweetened
- 1 envelope powdered gelatin ¼ oz / 7 g
- 2 1/2 tbsp cold water for blooming the gelatin, ~37 g
- 3/4 tsp vanilla extract optional
- 1 pinch salt
- granulated sugar optional, to taste
Instructions
- Bloom the gelatin. Sprinkle the gelatin evenly over the cold water in a small bowl, give it a quick stir, then let it sit for 5–10 minutes until it absorbs the water and looks like wet, wrinkled sand.1 envelope powdered gelatin, 2 1/2 tbsp cold water
- Heat the milk. Pour the milk into a small saucepan and warm over medium-low heat, stirring now and then, until it's steaming (around 75°C / 165°F). A brief boil is fine — just take it off the heat once it gets there.1 cup whole milk
- Add the gelatin. Off the heat, scrape in the bloomed gelatin. Stir until it's completely melted and the mixture looks smooth — no visible specks or strands.
- Add half the cream, vanilla, and salt. Pour in half the cold heavy cream, then add the vanilla and pinch of salt. Stir to combine. This drops the temperature of the mixture before the pistachio cream goes in, which keeps it from splitting.2/3 cup heavy cream, 3/4 tsp vanilla extract, 1 pinch salt
- Stir in the pistachio cream. Add the pistachio cream and stir until fully incorporated and smooth.1/2 cup pistachio cream
- Add the rest of the cream. Pour in the remaining cold cream and stir until uniform.
- Taste test. Taste and dial in the final flavor — add sugar if it's not sweet enough, and a pinch more salt if it tastes flat.granulated sugar
- Blend and strain. Blend briefly with an immersion blender to fully emulsify the pistachio cream into the base, then strain through a fine mesh sieve into a measuring cup or pitcher.
- Pour into molds. Divide between 4 small ramekins, glasses, or silicone molds (around 125 ml each).
- Chill. Let them cool on the counter for 15–20 minutes, then cover and refrigerate for 6–8 hours, ideally overnight.
- Serve. Eat straight from the glass with a spoon, or unmold onto a plate. Top with a spoonful of milk chocolate ganache and a sprinkle of chopped pistachios.
Notes
Yields 4 servings of ~1/2 cup each. Pistachio creams vary in sweetness — taste the warm base before pouring and add sugar only if needed. Macros calculated on heavy cream at ~36% fat and a sweetened Italian-style pistachio cream (e.g. Pisti, Babbi). Optional sugar and toppings not included.
Nutrition
Calories: 348kcal | Carbohydrates: 13.1g | Protein: 6.7g | Fat: 28.5g | Fiber: 0.9g
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