Pistachio puddings with Moscato sauce are delicious pistachio treats with a soft texture, accompanied by a luscious Moscato sauce. These sweets are a must for pistachio lovers and are perfect to enjoy at the end of a meal or for a special snack.
To make the puddings, soak the slices of Pancarré in the cream, then blend them in a food processor with all the soaking liquid, the pistachios, the almonds, the egg, the egg yolks, the sugar and the softened butter; you should obtain a creamy mixture.
Divide it among 8 buttered and sugared crème caramel molds; bake them at 190°C for about 25 minutes.
Meanwhile, start the sauce: heat the Moscato and meanwhile mix the egg yolks with the sugar and the potato starch in a bowl; temper with the hot Moscato, then bring the sauce to a moderate heat and boil it for 3 minutes.
Remove it from the heat and stir in the unwhipped cream.
When cooked, take the puddings out of the oven, let them cool slightly, then unmold them onto a thin layer of Moscato sauce.
Garnish as desired with fresh fruit and serve immediately.
Pudding molds
Deep fryer
Pan
Store the pistachio puddings with Moscato sauce in the refrigerator for up to 2 days.
Pistachio budinetti are a typical dessert of the Sicilian tradition.
Italia, Sicilia
| Energy (kcal) | 299.67 |
| Carbohydrates (g) | 19.93 |
| of which Sugars (g) | 15.82 |
| Fat (g) | 19.71 |
| of which Saturates (g) | 6.92 |
| Protein (g) | 6.01 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.07 |
