Pistachio Bavarian Cream is a creamy and delicate dessert, perfect for true pistachio lovers. Made with a delicious pistachio cream and garnished with chopped pistachios, this bavarois wins you over with its refined flavor and velvety texture. Serve as a dessert after a special lunch or dinner.
Make a pistachio brittle with the pistachios, icing sugar and salt and, once it is completely cold, chop it finely
Prepare a custard (crème anglaise) with the egg yolks, sugar and milk and, while it is still hot, dissolve the soaked and squeezed gelatin sheets in it
Let it cool and fold in the whipped cream
Divide the cream into two parts: into one add the melted chocolate glaze and the rum, and into the other add the pistachio brittle
Divide the two creams among six individual molds of about 10 cl each, placing the chocolate one first
Chill the bavarois in the refrigerator, then unmold them and garnish with the chopped pistachios
Whisk
Dessert mold
Italy
| Energy (kcal) | 438.23 |
| Carbohydrates (g) | 13.48 |
| of which Sugars (g) | 11.76 |
| Fat (g) | 36.23 |
| of which Saturates (g) | 8.1 |
| Protein (g) | 12.06 |
| Fiber (g) | 4.97 |
| Sale (g) | 0.14 |
