My cream and pistachio cup was born from the fact that some time ago I fell in love with buying a pistachio spread at the supermarket and I had to use it in another way, but then I thought of making something fresh and single-serving, and here are my super delicious cups!
To prepare this dessert in a cup, it takes very little, the only thing is that it must be refrigerated for cooling, but I really recommend trying it.
I made them really quickly and without too much preparation, plus the ingredients are easy to find, so… try it!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I will post them on my FB page in your name.
About 520 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2 cups
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cream and Pistachio Cup
For the base cream
- 1 medium egg
- 1/2 teaspoon liquid vanilla
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 2 tablespoons butter
- 1/8 cup extra dark chocolate shavings
- 2 tablespoons pistachio spread
- 1/8 cup pistachio crumbs
- 2 ice cream bowls
Preparation of the Cream and Pistachio Cup
Prepare the cream by placing a whole egg, vanilla, and flour in a saucepan, mix well to get a creamy texture, then add milk and butter, place the saucepan over medium-low heat and keep stirring until a sufficiently dense cream forms.
Pour it into a container and cover it with kitchen film, making it adhere to the cream to avoid crust on the surface, let it cool slightly before putting it in the fridge to cool at least a little.
Once cooled, divide the cream into two containers, in one add the extra dark chocolate shavings and in the other the pistachio cream.
Mix the two creams well, then take two cups, place the cream with chocolate at the base, then pistachio crumbs, then the pistachio cream again, and finally decorate with the pistachio crumbs.
Refrigerate for at least 1 hour before serving.
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