Chopped Nut and Cream Puddings
6,6 / 10
Blitz the roughly chopped pistachios with half of the icing sugar in a food processor until they resemble very fine sand.
Mix with 50 ml cream and then whip until soft peaks form and chill until needed.
Meanwhile, place the strawberries, the remaining icing sugar and 50ml of water in a small saucepan and poach for 2-3 minutes over a medium heat until just soft. Remove from the heat and allow to cool a little.
Whip the remaining cream until soft peaks form.
Spoon the pistachio cream into 4 small serving glasses and top with the poached strawberries and a little of the poaching liquor.
Top with the plain whipped cream evenly and sprinkle the finely chopped pistachios on top before serving.