Pistachio Cream

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. pistachio nuts
  • ¼ oz. gelatine
  • 4 tablesp.


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.