- 150 g of pistachios
- 80 g of almonds
- 150 g of sugar
- 500 ml fresh cream
- 500 ml of milk
- 15 g of gelatin sheets
Put the gelatine sheets in a bowl, cover them with cold water and let them soak for about 10-15 min.
In a saucepan filled up with water, boil and add almonds and pistachios. Let them cook for 1 minute, drain them and peel them, and finally mince them with a mezzaluna knife.
In another saucepan, pour the milk, add sugar and minced pistachios and almonds. Cook it on a low heat. Remember to blend sometimes. When it starts boiling, add the gelatin sheets, after having squeezed them. Keep blending untill they melt. Turn off the heat and let the mixture cool. Then, filter it with a rag.
Whip up fresh cream with a whisk and add it slowly to the mixture. Pour the pudding in the moulds, put them in the fridge and let them cool for 2 hours.
If you like to, garnish your pudding with slices of pistachios or cocoa.