Pistachio Cream
- 1/2 pound of pistachio nuts
- 1 spoonful of brandy
- 1 pint of good cream
- Yolks of two eggs
Take half a pound of pistachio nuts, extract the kernels, and bat them in a mortar with a spoonful of brandy. Then place them into a pan, with a pint of good cream, and the yolks of two eggs; beat fine; stir it gently over a very slow fire until it becomes thick; then put it into a deep china plate, and when it grows cold, stick it all over with small pieces of nut, and serve it up.
Submitted by Oct 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min