Pistachio Cream

Setting time—1–2 hr.

Ingredients

  • 4 oz. pistachio nuts
  • ¼ oz. gelatine
  • 4 tablesp. water
  • 2 oz. castor sugar
  • 1 pt. double cream sap-green colouring

Method

Blanch, skin and finely chop the pistachio nuts. Soak gelatine in the water, heat to dissolve. Add sugar and stir until dissolved. Whip the cream, fold in the liquid gelatine and chopped nuts, and colour pale green, adding the colouring a drop at a time. Pour into a prepared mould and leave to set.

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