Pistachio Creams Recipes
PISTACHIO CREAM DESSERT
Your guests will be amazed and delighted when they taste this elegant dessert. Very simple to make too! Also very versatile because you can adapt it to any occasion by virtue of added ingredients -- chopped toasted almonds or pistachios, shaved chocolate, chocolate curls, toasted coconut or maraschino cherries on top. For Christmas add chopped green and red glaceed cherries between layers and on top.
Provided by Karen
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h20m
Yield 18
Number Of Ingredients 6
Steps:
- Prepare pudding with milk as directed on package. Chill in refrigerator.
- Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding.
- In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 22.5 g, Cholesterol 39.3 mg, Fat 13.5 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 189.5 mg, Sugar 14.3 g
PISTACHIO CREAMS
Enjoy these pistachio-flavored bars made using Gold Medal® all-purpose flour - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
- Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
- In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 8 g, TransFat 0 g
CREAMY PISTACHIO POPS
Provided by Aarti Sequeira
Categories dessert
Time 12h15m
Yield 6 to 8 popsicles
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
- Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
- Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin." Pop them into the freezer and freeze overnight.
- When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.
PISTACHIO ICE CREAM
This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.
Provided by Lauren Allen
Categories Dessert
Time 8h20m
Number Of Ingredients 8
Steps:
- Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
- Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
- Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
- Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
- Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
- Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.
Nutrition Facts : Calories 353 kcal, Carbohydrate 23 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 165 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PISTACHIO CREAM FILLING
Silky smooth and luxurious, this pistachio cream filling is simply divine! Though it requires an advance technique, this pistachio cream is so worth the effort. Use high quality butter and pistachio paste for the best result. It's a perfect filling for pistachio macarons!
Provided by Shinee
Categories filling
Time 30m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and water. Bring it to a boil over medium heat, stirring it constantly until sugar is completely dissolved. Then continue to cook until the syrup reaches 250°F (120°C), about 5 minutes.
- Simultaneously, start beating egg yolks in a mixing bowl with whisk attachment until it's doubled in size and becomes pale in color, about 2 minutes.
- While the mixer is running on low speed, slowly pour the hot syrup into the egg yolks. Pour the syrup into the side of the bowl, instead of the whisk, so that it doesn't splatter.
- Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.
- Stir in butter one tablespoon at a time.
- Then add pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.
Nutrition Facts : Calories 1299 kcal, Sugar 68 g, Sodium 829 mg, Fat 111 g, SaturatedFat 63 g, Carbohydrate 74 g, Fiber 2 g, Protein 11 g, Cholesterol 634 mg, TransFat 4 g, UnsaturatedFat 41 g, ServingSize 1 serving
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- Using a whisk or electric mixer, beat together the egg yolks and sugar in a large bowl until thick and light yellow, about 3 minutes. Add in the mascarpone and pistachio cream until just combined. (NOTE: The eggs are not cooked in this recipe, which may be of a concern. If concerned, whisk the yolks and sugar in the top of a double boiler until light and thermometer reads 170 degrees F.)
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- Pour the pistachio paste into the cream and milk mixture, then continue to heat it, constantly whisking every minute until the sugar dissolves about 3-4 minutes. Set the ice cream base aside.
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