Ingredients:

  • 1 cup (150g) unsalted shelled pistachios
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons (45ml) water
  • 1/2 teaspoon vanilla extract
  • 2 cups (480ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Additional crushed pistachios for garnish
  • Edible gold leaf (optional, for a touch of luxury)

Instructions:

  1. Preheat the oven to 350°F (175°C). Toast the pistachios for 8-10 minutes until fragrant.
  2. In a food processor, blend the cooled pistachios until fine. Add sugar, water, and vanilla, blending until creamy.
  3. In a mixing bowl, whisk the heavy cream until soft peaks form. Gradually add powdered sugar, vanilla, and salt, continuing to whisk until fully whipped.
  4. In a serving dish, spread half of the pistachio paste as the base layer. Layer half of the whipped cream on top of the pistachio paste.
  5. Repeat the layers with the remaining pistachio paste and cream. Cover and chill in the fridge for at least 2 hours until set.
  6. Garnish with crushed pistachios and edible gold leaf, if using. Serve chilled and enjoy!