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Pistachio cream with berry sauce and Creme de Cassis

Desserts (cold)

Servings: 5 portion(s)


0.5 Vanilla pod
1 tbsp Maizenamel udrørt with
1 dl Ribena blackcurrant juice
1 dl Water
100 g Washed blueberries
2 tbsp Cold water
2 dl Whipped cream
2.5 dl Semi-skimmed milk
200 g Purified raspberry
200 g Cleaned strawberries
2-3 Washed plums into thin both
25 g Grinded out pistachio kernels
25 g Slipped grinded out almonds
3 Egg yolks
3 Leaf gelatin
3 tbsp Crème de cassis (blackcurrant liqueur)
4 tbsp Sugar


To prepare the Pistachio cream with berry sauce and Creme de Cassis recipe, please follow these instructions:

Boil milk, sugar and vanilla until sugar is melted. Soak the house block in plenty of cold water for 10 minutes. Turn the house block out of the water and bring it into the milk mixture. Whip the boiling milk in the egg yolks after a while. Pour the mixture back into the pan and heat it up while stirring without boiling. Let it cool. Whip the cream stiff and turn it into the mixture. Add the pistachio kernels and take advantage of the spread in 5 portions. Let them get stiff in the fridge.

For the sauce, Ribena is boiled with water and Creme de Cassis. Even with Maizeamel, stirred in water. Cool the sauce. Put it in the refrigerator until it is used. An hour before serving, mix strawberries and raspberries as well as plums and blueberries in the sauce. Turn the bread out of the molds and put one on each plate. Spread the sauce around them and decorate with peppermint.

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