Pistachio Cremeux



  • 1 cups sugar
  • 8 egg yolks
  • pinch salt
  • 2 cups heavy cream
  • 1 tablespoons vanilla
  • 1 1/2 tablespoons gelatin
  • 4 teaspoons water
  • 2 teaspoons pistachio paste
  1. In a large bowl, mix sugar, egg yolks, and salt. Set aside. In a saucepan, bring cream and vanilla almost to a boil. Slowly add to the egg mixture and blend. Return to pan and cook to 176F (use a candy thermometer). Remove from heat.
  2. In a small bowl, mix gelatin and water and let sit for 5 minutes, and then melt in a microwave for 15 seconds. Add gelatin and pistachio paste to egg mixture and stir. Pour through a strainer to remove any small particles.
  3. Pour into desired serving pieces and freeze. Thaw before serving.