Pistachio bavarian
Instructions
Prepare a caramel with pistachio nuts, icing sugar and salt and, when it is cold, finely tritatelo.
Prepare a custard with egg yolks, sugar and milk and, as long as it is warm, mix in the isinglass soaked and squeezed.
Let cool and add the whipped cream.
Divide the cream into two parts, with a chocolate frosting embedded dissolved and rum, the other the crunchy pistachios.
Split the two creams in 6 individual ramekins of about 10 cl capacity each, putting the chocolate first.
Let cool in the refrigerator, the Bavarian sformatele and then guarnitele with chopped pistachios.
Ingredients and dosing for 6 persons
- 600 g of shelled pistachios
- 1 pinch of salt
- 30 g of icing sugar
- Chocolate frosting (see recipe)
- Cl = 2 = Rum
- Chopped pistachios for garnish
- For the cream:
- 3 egg yolks
- 60 g of sugar
- 25 cl of milk
- 4 sheets of isinglass
- 25 cl of whipped