Description
A light and indulgent dessert with creamy whipped cream, tangy blackcurrants, and crunchy pistachios.
Ingredients
Scale
- 200 g blackcurrants
- 100 g pistachios
- 100 g sugar
- 200 ml cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Begin by heating the blackcurrants with sugar and a pinch of salt in a medium pot over medium heat. Stir occasionally as the berries begin to burst and release their vibrant juices, forming a stunning purée. This should take about 5–7 minutes.
- Meanwhile, whip the cream in a large mixing bowl using a hand mixer or whisk until soft peaks form. Gently incorporate the vanilla extract.
- Next, chop the pistachios coarsely, keeping some chunks intact for a pleasing crunch.
- Once the blackcurrant mixture has cooled slightly, fold it into the whipped cream using a spatula. Be gentle to maintain the luscious lightness.
- Add the chopped pistachios to the mixture and combine well, ensuring each spoonful has a delightful mix of berries and nuts.
- Distribute the mixture into individual glass desserts or bowls, and let them refrigerate for at least 120 minutes to set. The dessert becomes even creamier as it chills.
- Before serving, sprinkle additional chopped pistachios on top for an attractive garnish.
Notes
This dessert can be made a day in advance for best flavor. Avoid freezing, as it may alter the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg