Pistachio Pudding with Oranges and Marinated Dates

Pistachio Pudding with Oranges and Marinated Dates
40 min.
12 h. 40 min.
Ready in


for 4 servings
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
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Preparation steps

Step 1/4

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.

Step 2/4

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.

Step 3/4

Heat orange zest, anise and Cointreau. Remove pits from dates, chop and marinate in mixture.

Step 4/4

Remove segments from peeled orange. Flip pistachio pudding onto plates. Garnish with orange segments, marinated dates, remaining ground pistachios and mint. Serve.