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🍰 Orange-Pistachio Cream with Marinated Dates

564 kcal · 30 min · 4 servings

Ingredients

• 100 g pistachios
• 4 sheets white gelatin
• 6 oranges (, of which 1 unwaxed)
• 1 lime
• 2 tbsp sugar
• 150 ml whipping cream
• 150 g curd cheese
• 2 star anise
• 75 ml orange liqueur
• 6 fresh dates
• Some fresh mint

Instructions

1. 1. Remove the hard shells from the pistachios.
2. 2. Briefly plunge the nuts into boiling water.
3. 3. Rinse them immediately with cold water.
4. 4. Remove the brown skin from the pistachios.
5. 5. Grind the pistachios very finely.
6. 6. Keep one tablespoon of the pistachios whole.
7. 7. Soak the gelatin in cold water.
8. 8. Finely zest the unpeeled orange.
9. 9. Juice five oranges.
10. 10. Juice one lime.
11. 11. Measure out 250 milliliters of the juice.
12. 12. Warm the juice slightly with the sugar.
13. 13. Squeeze the soaked gelatin.
14. 14. Dissolve the gelatin in the warm juice.
15. 15. Pour the mixture into a bowl.
16. 16. Place the bowl in the refrigerator.
17. 17. Whip the cream until stiff.
18. 18. Gently fold the cream into the mixture.
19. 19. Gently fold the quark into the mixture.
20. 20. Gently fold the ground pistachios into the mixture.
21. 21. Fill the cream into small dessert molds.
22. 22. Let the cream set overnight if possible.
23. 23. Warm the orange zest.
24. 24. Warm the star anise.
25. 25. Warm the liqueur.
26. 26. Pit the dates.
27. 27. Chop the dates finely.
28. 28. Let the dates marinate in the mixture.
29. 29. Peel the remaining orange thickly.
30. 30. Carefully cut out the segments between the membranes.
31. 31. Unmold the pistachio cream onto plates.
32. 32. Garnish the cream with the orange segments.
33. 33. Garnish the cream with the marinated dates.
34. 34. Garnish the cream with the remaining pistachios.
35. 35. Garnish the cream with mint.

Nutrition per serving

• kcal: 564
• Protein: 16 g · Fett/Fat: 26 g · Carbs: 53 g