- 100 grams Pistachios
- 4 sheets white Gelatin
- 6 Oranges (organic)
- 1 Lime
- 2 tablespoons Sugar
- 150 milliliters Cream
- 150 grams Quark cheese
- 2 Star anise
- 75 milliliters Orange liqueur
- 6 fresh Dates
- fresh Mint
Remove pistachio shells, cook in boiling water and then rinse with cold water. Any remaining brown areas should be easy to remove. Grind pistachios finely. Soak gelatin in cold water. Peel 1 orange and finely grate zest. Squeeze juice from remaining 5 oranges and lime. Measure out 250 ml (approximately 1 cup) and warm slightly with sugar. Add gelatin and dissolve. Pour into a bowl and chill.
Whip the cream. Once juice filling begins to set, fold in whipped cream, quark and 1 tablespoon ground pistachios. Pour into small dessert dishes and chill overnight.
Heat orange zest, anise and Cointreau. Remove pits from dates, chop and marinate in mixture.
Remove segments from peeled orange. Flip pistachio pudding onto plates. Garnish with orange segments, marinated dates, remaining ground pistachios and mint. Serve.