An easy and quick dessert (ashtaliyyeh in Lebanese) for a busy day; once made, the little cups can sit for a few days in the fridge and be grabbed at will. I used a pistachio cream sold in a Middle-Eastern market made with Turkish pistachios, but am including a recipe for a homemade pistachio paste which will not be salty like that product I bought.
Pistachio cream pudding
Prep Time: 2 minutes
Cook Time: 10 minutes
Passive Time: 1 hour
1 1/2 cup whole milk
1 cup whipping cream (can substitute whole milk)
4 Tbsp cornstarch
1/4 tsp mastic crushed in a mortar with 1/2 tsp powdered sugar
3 Tbsp powdered sugar (can substitute granulated)
1 tsp each rose water and orange blossom water
1/4 cup pistachio cream or paste (to taste)
1. Place 1 3/4 cups of the milk and cream combo in a saucepan over medium heat and bring to a simmer. Meanwhile, stir the cornstarch in the remaining milk and cream combo until smooth.
2. As soon as the milk and cream mixture starts to steam, add the cornstarch paste and stir, adding the sugar, pistachio paste; keep stirring until thickened; add the mastic powder and the rose and orange blossom the last minute of cooking. Immediately transfer to small bowls or shot glasses and let the cream cool. Sprinkle with ground pistachios and keep in the fridge. Serve when cool.
Here is an easy recipe for a pistachio paste: (needs a food processor)
2 cups pistachios, peeled and roasted.
1/2 cup almond flour
1/2 cup sugar syrup
1/4 cup grapeseed oil (or odorless oil)
3 drops green food color (optional)
1. Soak the pistachios in water for 2 hours until the skin peels off easily. Peel them and dry them on a clean towel. Roast them on a cookie sheet in a 300F oven for 5 minutes. Cool.
2. Place the ingredients in a food processor bowl and process till smooth. Add a bit more oil if mixture is too thick and dry. Keep in a jar in the fridge, use as needed within 2 months.
To make the sugar syrup:
Place 1 cup granulated sugar and 1/2 cup water in saucepan. Bring to a simmer, add one teaspoon fresh lemon juice, and simmer for 7 minutes. Cool and use as needed. Keep in fridge for a couple of weeks.
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