Pistachio cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500 g cream
70 g sugar
60 g starch
120 g whole egg
80 g egg yolk
2 g vanilla pulp
80 g pistachios

Recipe preparation

(1) Bring all the ingredients to the boil, stirring constantly. Pour immediately into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® twice with overpressure.