Pistachio pudding on coffee foam

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 50 g Pistachio kernels
  • 7-10 Tbsp or chopped almonds
  • 1 Package. Pudding Powder
  • 7-10 Tbsp "Vanilla flavored"
  • 7-10 Tbsp (for 1/2 l milk; for cooking)
  • 6 TABLESPOONS Sugar
  • 1/2 l Milk
  • 2 fresh eggs
  • 1 TABLESPOON soluble coffee
  • 7-10 Tbsp or espresso
  • 8 white chocolate
  • 7-10 Tbsp Decorative sheets

Directions

  1. 1

    Finely chop the pistachios. Mix pudding powder, 4 tablespoons sugar and 4 tablespoons milk until smooth. Boil up the rest of the milk. Stir in the pudding powder. Boil up again while stirring

  2. 2

    Stir the pistachios into the custard

  3. 3

    Rinse 4 pudding moulds (approx. 1/8 l capacity) cold. Fill in the pudding. Let it cool down a little, then approx.

  4. 4

    Cool for 4 hours

  5. 5

    Beat the eggs and 2 tablespoons of sugar in a hot water bath until foamy. Dissolve coffee powder in approx. 2 tbsp. hot water. Beat under the egg foam

  6. 6

    Remove the pudding from the rim of the mould with a knife and turn it over onto 4 dessert plates. Spread the coffee foam evenly on the dessert plates. Decorate the pudding with chocolate decoration leaves

Nutrition Facts

KCAL
330 kcal
CARBS
60 g
FATS
6 g
PROTEINS
7 g

Categories & Tags

Dessert