Pistachio cream for filling cannoli is a delicious cream, quick to prepare, and can be used for many types of desserts.
It can be the filling of a soft cake, a crumbly tart, delicious tartlets, and so on.
In this specific case, I used it to fill some cannoli shells, and the result was truly delightful.
The taste of pistachio, made enveloping by the creamy base, stands out magnificently with every bite of the dessert, and what can I say?… try it to believe it!
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- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 11.94 (Kcal)
- Carbohydrates 0.71 (g) of which sugars 0.46 (g)
- Proteins 0.41 (g)
- Fat 0.82 (g) of which saturated 0.07 (g)of which unsaturated 0.06 (g)
- Fibers 0.09 (g)
- Sodium 0.10 (mg)
Indicative values for a portion of 4 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
- 1 1/4 cups milk
- 1/4 cup sugar
- 1/3 cup cornstarch
- 2 egg yolks
- 1/2 packet vanillin
- 7 oz pistachio cream
Tools
- 1 Hand Whisk
- 1 Electric Whisk
- 1 Small Pot
Steps
To prepare the pistachio cream, start by whisking the sugar with the egg yolks directly in the small pot where the cream will thicken.
Then add the cornstarch, vanillin, and milk gradually, incorporating it into the dry ingredients as you pour.
Put on the heat and over medium flame, stirring constantly, wait for it to reach a boil.
When the first bubbles appear on the surface, remove the pot from the heat, pour the cream into a bowl, and let it cool, covering with cling film in contact.
When the cream is cold, add the pistachio cream, which is a kind of pistachio nutella, and work it all with the electric whisk until reaching the right level of smoothness.
The pistachio cream for filling the cannoli is now ready.
Fill the cannoli with it using a large-mouthed piping bag, or more simply with a teaspoon.
Dust the filled cannoli with powdered sugar and cinnamon powder.
In the fridge, well-closed in an airtight container, for about a couple of days.
In the fridge, well-closed in an airtight container, for about a couple of days.
In the fridge, well-closed in an airtight container, for about a couple of days.
Here is a selection of truly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of truly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
