Serves 8
Ready in 1h+4h refrigerate
300 ml milk
220 ml fresh cream
4 egg yolks
150 grams granulated sugar
100 grams ground Bronte pistachios*
10 grams gelatine sheets
* Or full pistachios grounded with a grinder
Lower the gelatine sheets into a container filled wioth cold water.
Whisk the egg yolks with the sugar until light and fluffy.
In a casserole put the milk and the pistachios powder and bring to a boil.
Add the boiling milk and pistachio mixture to the egg yolks mixture. Mix well.
Put the casserole on heat again and stir constantly. Bring it to 70° C or untili the extremities of the cream are statring to make some small bubbles. Put away from fire.
Add the gelatine sheets softened to the hot mixture and melt down. Let cool down.
Once at room temperature, whip the cream until fluffly and firm.
Add gently the whipped cream to the mixture.
Pour into the tins (8 single tins or a big one).
Refrigerate for at least 4 hours.
To unmould, lower the bottom of the tin(s) into a container filled with hot water and turn the tins up-side down onto the plate(s). Cut the sticky part in order to detach them from the side of the tins.
