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White Chocolate & Pistachio Cream Dessert Recipe

White Chocolate & Pistachio Cream Dessert Recipe - House & Home

A light and creamy dessert from The Family Meal cookbook. "We serve this topped with toasted pistachios, but they can be substituted with other toasted nuts, or fresh or freeze-dried raspberries or strawberries. To toast the pistachios, put them in a frying pan over medium-high heat and cook for 2 minutes, stirring continuously until golden. The white chocolate cream can be made the day before you want to eat it."

6 servings

7-3/4 oz. white chocolate
1 cup whipping cream, 35% fat
3 egg yolks
3/4 tbsp shelled, toasted pistachios


Step 1: Finely chop the white chocolate.

Step 2: Pour the cream into a saucepan and bring to a boil. Whisk the egg yolks in a large bowl, then pour in the hot cream, whisking continuously. Pour the mixture into a clean pan, place over low heat, then cook for about 3 minutes, stirring continuously, until just thickened. Do not let boil. If you have a kitchen thermometer, it will read 175°F when the mixture is ready.

Step 3: Pour the hot mixture over the chocolate and let it melt for 2 minutes. Whisk to make a smooth cream. Ladle into bowls, then chill for 1 hour, until firm.

Step 4: Sprinkle the pistachios over the top of the cream before serving.

See more recipes from Ferran Adrià.

Reprinted with permission from Ferran Adrià's The Family Meal (2011 Phaidon).


Ferran Adrià


Francesc Guillamet

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