Pistachio Anglaise Cream
Baking and Desserts • French
Description
The cream can be stored in the refrigerator for no more than 48 hours.
Ingredients
- Pistachios ⅓ glasses
- 10% cream 1 glass
- Sugar ⅓ glasses
- Whole egg 3 pieces
Step-by-Step Guide
Step 1
Remove the shells from the pistachios and finely chop them in a food processor.
Step 2
Mix the ground pistachios with the cream and sugar, and cook over medium heat in a small heavy-bottomed saucepan, stirring constantly. Once the sugar has completely dissolved, remove the saucepan from the heat and let it cool for 10 minutes.
Step 3
In the warm mixture of cream and pistachios, gradually add 3 egg yolks while continuously whisking. Then, place it over low heat and, stirring continuously with a wooden spoon, cook until the sauce reaches a temperature of 75–175°F.
Step 4
Strain the prepared cream through a fine sieve, pour it into dessert cups, cover with parchment paper, and refrigerate for one and a half hours.
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