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Pistachio custard with yuzu & cinnamon pears
40 m active | 4 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 506
  • Fat about 35g
  • Carbohydrates about 66g
  • Protein about 14g
Author: Ivo Adam
This is needed
This is needed for 4 people
Custard
  • 4 dl almond drink
  • 6 fresh egg yolk
  • 60 g sugar
  • 100 g amaretti, finely chopped
  • 120 g pistachio spread
Pears
  • 3 dl pear juice
  • 1 tbsp birnel (pear syrup)
  • 1 cinnamon stick
  • 2 pears, halved, deseeded
  • 2 tsp Fine Food Yuzu Kosho Paste
To serve
  • 2 tbsp pistachios, coarsely chopped
  • 1 stick lemongrass, core finely chopped
Tools
  • 4 ramekins, approx. 200 ml each, rinsed with cold water
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And that's how it's done
And that's how it's done
Custard
Bring the almond milk to the boil, remove the pan from the heat. Add the egg yolks, sugar and pistachio cream, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Mix in the amaretti, pour into the prepared ramekins, leave to cool. Cover and chill for approx. 4 hrs.
Pears
Bring the pear juice and pear syrup to the boil along with the yuzu kosho and cinnamon stick. Add the pears, bring back to the boil, leave to cool. Remove the pear halves, cut into slices, remove the cinnamon stick. Reduce the liquid to a syrup-like consistency, leave to cool.
To serve
Arrange the pears on top of the custard, drizzle with the syrup, sprinkle with the pistachios and lemongrass.

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