Pistachio puddings with Moscato sauce are delicious little pistachio treats with a soft consistency, accompanied by a tasty Moscato sauce. These treats 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 bread in cream and then blend them in a mixer with all the soaking liquid, pistachios, almonds, egg, yolks, sugar, and softened butter; you should obtain a creamy mixture
Distribute it among 8 buttered and sugar-coated caramel cream molds; bake at 190 degrees for about 25 minutes
Meanwhile, start the sauce: heat the Moscato and in the meantime, mix the yolks with the sugar and potato starch in a bowl; temper with the hot Moscato, then bring the sauce to moderate heat and boil for 3 minutes
Remove from heat and incorporate the unwhipped cream
At the end of cooking, remove the puddings from the oven, let them cool slightly, then unmold them onto a layer of Moscato sauce
Garnish as desired with fresh fruit and serve immediately
Pudding Molds
Fryer
Pan
Store the pistachio puddings with Moscato sauce in the refrigerator for up to 2 days.
Pistachio puddings are a typical dessert from Sicilian tradition.
Italy, 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 |
