Creamy Pistachio Delight with Cocoa Crumble
Category: Desserts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cream | 250 ml |
| Sweetened condensed milk | 80 g |
| Pistachio paste | 55 g |
| Gelatin sheets | 2 g |
| Fine salt | to taste |
| All-purpose flour | 50 g |
| Brown sugar | 40 g |
| Butter | 30 g |
| Unsweetened cocoa powder | 20 g |
| Fine salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 3 g |
| Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Fiber | 2 g |
| Sugars | 16 g |
| Sodium | 60 mg |
Instructions
Step 1: Begin by preparing the creamy pistachio mixture. Soak the gelatin sheets in cold water for 5-10 minutes to allow them to soften. While the gelatin is soaking, pour the fresh cream into a saucepan. Warm the cream over medium heat, stirring occasionally to ensure it doesn’t boil.
Step 2: Once the cream is heated, add the soaked gelatin, stirring with a whisk to ensure it dissolves fully. Next, incorporate the sweetened condensed milk, mixing thoroughly to blend. After the mixture is smooth, add the pistachio paste and whisk again until fully combined.
Step 3: Distribute the creamy pistachio mixture into four small glasses or serving cups, filling each to about two-thirds full. Place the cups in the refrigerator and allow the mixture to set for at least 3 hours, or until it thickens to a creamy consistency.
Step 4: While the pistachio cream is chilling, prepare the cocoa crumble. Start by sifting the all-purpose flour and unsweetened cocoa powder into a mixing bowl. Add the brown sugar and a pinch of fine salt, then stir until evenly combined. Cut the butter into small cubes and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
Step 5: Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan oven. Line a baking sheet with parchment paper and spread the cocoa crumble mixture evenly over it. Bake for approximately 20 minutes, or until the crumble turns golden brown and crispy. If using a fan oven, reduce the cooking time to around 10-15 minutes, keeping a close eye to avoid burning.
Step 6: Once the crumble is baked and crispy, remove it from the oven and let it cool completely.
Step 7: After the pistachio cream has set in the fridge, take the cups out. Sprinkle a generous amount of the cooled cocoa crumble over the top of each serving. The rich, crunchy crumble will provide a delicious contrast to the smooth, creamy pistachio base.
Step 8: Serve immediately or return to the fridge until ready to serve. This delightful dessert pairs beautifully with a cup of coffee or a sweet dessert wine.
Tips:
- For a more intense pistachio flavor, consider using high-quality pistachio paste or even roasting your own pistachios before blending them into a paste.
- If you prefer a dairy-free version, you can substitute the fresh cream with coconut cream and use a plant-based butter for the crumble.
- You can prepare the crumble in advance and store it in an airtight container for up to a week, making it a perfect make-ahead option for busy days.
This creamy pistachio dessert with a cocoa crumble is the perfect indulgence for any occasion. The smooth pistachio flavor combined with the rich, crisp crumble will leave you wanting more!
