Culinary Institute of America

Pistachio Cream

Preparation info
  • Makes

    3 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated ½

Method

  1. Bloom the gelatin in 4 oz/110 g cold water.
  2. Combine the milk with the pistachio paste and 1½