The milk cream with pistachio and cookies is a delicious, simple, and genuine spoon dessert. I prepared this recipe to give a slightly different look to the dessert that our grandmothers made for their grandchildren: the classic milk cream and cookies. To make this dessert delicious, the pistachio contributes, as well as the cocoa cookies, which pleasantly contrast with the color of the nuts. For a good result, the pistachios should be ground to a fine powder, so equip yourself with a good food processor or buy pistachio flour directly. However, I must point out that the cream will not be as smooth as the classic milk cream but will remain a bit grainy, but I assure you that the deliciousness does not diminish.
You can also read:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 614.08 (Kcal)
- Carbohydrates 78.27 (g) of which sugars 41.34 (g)
- Proteins 11.69 (g)
- Fat 26.26 (g) of which saturated 9.81 (g)of which unsaturated 8.07 (g)
- Fibers 19.45 (g)
- Sodium 160.46 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Milk Cream with Pistachio and Cookies
- 2 cups whole milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3/4 cup pistachios (shelled)
- 1 packet vanillin
- 7 oz cocoa cookies
- 1 cup coffee
- 1 oz dark chocolate chips
Tools for Milk Cream with Pistachio and Cookies
- 1 Food processor
- 1 Saucepan
- 1 Hand whisk
- 1 Baking dish
- 1 Spatula
Preparation of Milk Cream with Pistachio and Cookies
First, prepare the coffee using a machine or moka pot. Let it cool, then place it in a bowl or dish.
Quickly dip the cookies in the coffee and arrange them on the bottom of a baking dish, one next to the other.
Put the pistachios and sugar in a processor and grind them into flour. Be careful not to process them too much, as the blades can heat up and turn everything into a paste.
To aid in grinding the pistachios, you could freeze them whole and take them out just before grinding.
Place the green powder in the saucepan, along with the cornstarch and vanillin. Stir with the whisk and begin pouring in the warm milk, a little at a time, continuing to stir.
Within a few minutes, the cream will begin to thicken. At this stage, whisk more quickly to prevent the cream from sticking to the bottom of the saucepan.
The cream should remain smooth. Pour half over the cookies and level with a spatula, covering them completely.
Soak more cookies in coffee and arrange them over the cream. Pour the remaining pistachio cream on top and level again.
Let the cake cool down. At this point, top with chocolate chips, previously placed in the freezer, since they could melt upon contact with the cream.
For this reason, it’s advisable to test by placing a few chocolate chips first to see if the cream isn’t too hot to melt them.
Also, be careful if the cream is cold, as the chips may not stick.
Once cold, the cream can be consumed immediately, or it can be placed in the fridge to enjoy later.
The milk cream with pistachio and cookies is ready!
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FAQ (Questions and Answers)
How can I store it?
You can place it in an airtight container and store it in the fridge for a couple of days.
