Servings: 8
Prep time: 25 minutes
Freezing time: 6 hours
Ingredients
- 4 egg yolks
- ½ cup (100 g) sugar
- ½ cup (125 ml) pistachio paste
- 2 cups (500 ml) 35% cream
- 1 cup (150 g) fresh raspberries
- ½ cup (75 g) unsalted pistachios, chopped
- 1 pinch of salt
Preparation
- In a heatproof bowl, whisk together the egg yolks and sugar.
- Place the bowl over a saucepan of simmering water and whisk for 5 to 7 minutes, until the mixture thickens and turns pale.
- Remove from the heat, stir in the pistachio paste and salt, then let cool.
- Whip the cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio mixture.
- Add half of the raspberries and chopped pistachios.
- Pour into a loaf pan lined with plastic wrap. Top with the remaining raspberries and pistachios.
- Cover and freeze for at least 6 hours.
