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🍰 Pistachio Parfait with Edible Flowers

804 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 0.25 l whipping cream
• 0.5 l milk
• 7 egg yolks
• 180 g sugar
• 100 g ground pistachio kernels
• 2 tbsp honey
• 20 g finely chopped pistachio kernels
• flowers (for sprinkling)

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the vanilla seeds with a knife.
3. 3. Pour the cream-milk mixture into a pot.
4. 4. Stir in the vanilla seeds and the empty pod.
5. 5. Bring the milk to a boil on the stove.
6. 6. Remove the pot from the heat.
7. 7. Whisk the egg yolks with sugar in a separate bowl until creamy.
8. 8. Pour the hot milk slowly in a thin stream into the egg yolks.
9. 9. Stir the mixture well.
10. 10. Pour the entire liquid back into the pot.
11. 11. Fish out the vanilla pod from the cream.
12. 12. Add the ground pistachios to the cream.
13. 13. Turn the heat to low.
14. 14. Stir the cream with a wooden spatula.
15. 15. Stop stirring once the cream starts to thicken.
16. 16. Make sure the cream does not boil again.
17. 17. Place the pot in a bowl of ice water.
18. 18. Let the pistachio cream cool down.
19. 19. Stir the cream occasionally while it cools.
20. 20. Mix the chopped pistachio kernels with honey.
21. 21. Add the pistachio-honey mixture to the cooled cream.
22. 22. Gently fold the nuts into the cream.
23. 23. Pour the cold cream into the ice cream maker.
24. 24. Let the ice cream maker finish the ice cream.
25. 25. Alternatively, pour the ice cream into a shallow metal dish.
26. 26. Place the dish in the freezer compartment.
27. 27. Stir the ice cream repeatedly during the first hour.
28. 28. Scoop the finished ice cream into four bowls.
29. 29. Sprinkle edible flowers over the ice cream.
30. 30. Serve the parfait immediately.

Nutrition per serving

• kcal: 804
• Protein: 19 g · Fett/Fat: 54 g · Carbs: 62 g