PISTACHIO PUDDING with SAFFRON CARDAMON CREAM

Pistachio Pudding with Saffron and Cardamon Cream

I have spent the weekend dreaming up this one, no really, it came to me in a dream. I LOVE pistachios and in the USA there is an evil little package of powder that is pistachio pudding which I also LOVE. Full of preservatives and additives and who knows what, and really at the end of it all, not that great unless one is in a hurry for a sweet fix.  The upside is that this is pretty quick, highly delish and fairly low in carbs. (Keep telling yourself that as you wolf down 2 or 3…!) Then of course, I had to add the cardamon and saffron cream, gentle, fragrant and very un-American! So sleepless night not wasted after all. Enjoy!

NEED:

200g shelled pistachios

600g full cream milk

140g Orzata syrup (available at Italian food speciality stores)

40-50g cornflour

Cream;

40g raw sugar

generous pinch saffron threads

400g pure cream

1tsp cardamon powder

DO:

Place nuts into Thermomix bowl and mill for 3 seconds on speed 8.

Add milk and syrup and cook for 6 minutes at 90°C on speed 2. Allow to infuse until milk is completely cold.

Mix for 15 seconds on speed 9. Strain through nut milk bag (jam or jelly bag). Return to Thermomix bowl. Add cornflour and cook for 7 minutes at 90°C on speed 3.

Pour pudding into dessert glasses or shot glasses and refrigerate.

Rinse and dry Thermomix bowl before whipping cream.

Place sugar and saffron threads into Thermomix bowl and mill for 10 seconds on speed 10. Insert Butterfly and add cream and cardamon to the bowl. Whip for 10-20 seconds until cream is stiffened (depending on freshness of cream). Scrape into piping bag and pipe swirls on top of set pudding. Garnish with a few saffron threads if desired.

These would be charming served as part of a dessert trio with perhaps a mini citrus tart, and a tiny choc pot of lust. Move over Incontro, (my current favourite Perth restaurant) I have my own trio!