Mint and pistachio creams

Mint and pistachio creams

An oriental dessert in which mint and pistachios, milk and sugar create a fresh velvety cream with a captivating green color. try also this raw honey recipe too.

Ingredients

Dessert For 4 people

For 4 cups or glasses of approx. 1.5 dl

2 sheets of gelatin

3 sprigs of mint

30g whole green pistachios, in specialty shops

40 g of sugar

2.5 dl of milk

1 sachet of vanilla sugar

1 dl of cream

2 tablespoons of almonds

Preparation: approx. 20 minutes

Refrigeration: approx. 2 hours

Total time: 2 h 20 min

Freind's kitchen recipes, wurst and cheese cannoli.

How to proceed

Soften the jellies in cold water. Puff the mint and blend the leaves with the pistachios, sugar and 1/5 of the milk with a hand blender until you get a creamy mass. Heat the remaining milk with the vanilla sugar. Remove the pot from the heat. Remove the gelatine from the water and squeeze it well. Melt it in the vanilla milk, then put it in the fridge. Whip the cream firmly. As soon as the milk begins to consolidate along the edge, stir in the cream and the mint and pistachio mass. Spread the cream into small bowls and refrigerate for approx. 2 hours. Cut the almonds lengthwise into matches, sprinkle them on the cream and serve. You may be interested to read lemon ricotta cake recipe/ pumpkin fettuccine recipe

Comments

Post a Comment

Popular posts from this blog

Leek salad with sautéed chicken fillets

Image
A fresh salad made with leeks, white cabbage and chili pepper to be enjoyed with chicken strips marinated in lime juice and then browned. try also this skyr cake with blueberries recipe too. Ingredients Small meal For 4 people 150 g of leeks 150 g of white cabbage 1 chilli 4 tablespoons of white balsamic vinegar 3 tablespoons of olive oil with lemon extract salt pepper sugar 200 g of chicken fillets 1 lime 2 tablespoons of butter for roasting ½ bunch of chives Freind's kitchen recipes,  Burratina on corn cream . How to proceed Preparation: 20 minutes Rest: ca. 1 hour Total time: 1 h 20 min First cut the leeks lengthwise then into strips of approx. 2 mm. Remove the torso of the cabbage and cut it into strips of approx. 2 mm. Halve the chili pepper, remove the seeds and cut it into strips. For the dressing, mix the balsamic vinegar with the oil. Season with salt, pepper and sugar. Mix the sauce with the leek, cabbage and chilli. Season with salt and pepper. Cover the salad, put it i...
Read more

Pasta with cognac and pancetta livers

Image
Chicken liver sauce in cream and cognac sauce is a finger-licking condiment that makes a pasta dish even more appetizing. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 300 g of chicken livers, defrosted before use 1 shallot 2 cloves of garlic 120 g of diced bacon 2 sprigs of sage 2 tablespoons of rapeseed oil 2 cl of cognac 2.5 dl of semi-fat cream salt 400 g of pasta, such as cavatelli or penne ground pepper Freind's kitchen recipes,  Burratina on corn cream . How to proceed Preparation: approx. 40 minutes Rinse the livers with cold water and remove any tendons if necessary. Cut them into pieces of approx. 2 cm. Chop the shallot and garlic. Brown the bacon and sage leaves well, then set aside. Pour the oil into the pan and let the shallots and garlic wilt. Add the livers and brown them well over high heat. Add the bacon and sage set aside. Deglaze with the cognac and add the cream. Let the sauce reduce a little and add salt. Simult...
Read more