Pistachio Pudding
Healthy, because
Even smarter
Nutritional values
This green cream is a real power food, because pistachios and egg yolk not only provide an energy kick, but also a rich palette of nutrients. The aromatic pistachio kernels provide us with calcium and phosphorus, a super combination of nutrients for healthy teeth and strong bones. Like the egg yolk, the kernels also contribute to the supply of iron. This is important for blood formation and makes tired people feel better again.
A big holiday dinner is just around the corner and you would like to surprise your loved ones with something special? Then plan two more desserts in addition to this cream, which you all serve together. Try our Kaki Towers with espresso cream and the Cashew Nicecream to go with it.
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 3 sheets white gelatin
- 250 milliliters milk
- 100 grams ground Pistachio
- ½ Vanilla bean (seeds)
- 2 egg yolks
- 50 grams sugar
- 100 milliliters Whipped cream
Preparation steps
Soften the gelatin in cold water. Pour the milk into a saucepan and heat slowly. Add pistachios and vanilla and bring to a boil. Remove from heat and set aside. Whisk the egg yolks with the sugar in a metal bowl until foamy over a hot (not boiling) water bath.
Stir the milk into the egg yolk mixture in a thin stream, while beating constantly and beat until the mixture starts to thicken. Squeeze the gelatin and dissolve in the warm pistachio mixture.
Whisk pistachio mixture over an ice water bath until cooled. Beat cream until stiff and fold into the cooled pistachio mixture. Place in a serving bowl and refrigerate for at least 3 hours before serving in dessert dishes.
