Vanilla Pudding with Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 412 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 6 sheets gelatin
- 1 Vanilla bean
- 4 egg yolks
- 70 grams sugar
- 1 tsp lemon zest
- 100 milliliters milk
- 450 milliliters Whipped cream
- 120 grams Shelled pistachio
Preparation steps
Soften the gelatin in a bowl of cold water. Split the vanilla bean lengthwise. In a heatproof bowl set over a hot water bath, whisk the egg yolks, sugar and lemon zest until well combined. Add the milk, 150 ml (approximately 5 1/4 ounces) cream and the vanilla pod and whisk until creamy. Remove from the heat and continue to stir briefly. Remove the vanilla bean. Squeeze the gelatin and stir into the hot milk mixture until dissolved. Meanwhile, finely grind 80 grams (approximately 2 3/4 ounces) of pistachios, leave the rest whole. With an electric mixer, beat 150 ml (approximately 5 1/4 ounces) cream until stiff. Fold the whipped cream and nuts into the milk mixture. Rinse four small pudding molds with cold water and pour in the pudding. Refrigerate at least 3 hours.
To serve, with an electric mixer, beat the remaining cream until stiff and spoon into a piping bag. Dip the bottoms of the pudding molds briefly in hot water, then invert the pudding onto plates. Top with a dollop of whipped cream and serve garnished with the reserved pistachios.
