Pistachio custard with yuzu & cinnamon pears

Pistachio custard with yuzu & cinnamon pears

Total: 4 hr 40 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / person: 506 kcal
, Fat: 35 g
, Carbohydrate: 66 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 dl almond drink
6 fresh egg yolks
60 g sugar
120 g Fine Food Crema di Pistacchio
100 g Fine Food Amaretti Originali, finely chopped


3 dl pear juice
1 tbsp birnel (pear syrup)
2 tsp Fine Food Yuzu Kosho Paste
1 cinnamon stick
2 pears, halved, deseeded

To serve

2 tbsp Fine Food wasabi-coated pistachios, coarsely chopped
1 stick lemongrass, core finely chopped
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4 ramekins, approx. 200 ml each, rinsed with cold water

How it's done

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Bring the almond milk to the boil, remove the pan from the heat. Add the egg yolks, sugar and pistachio cream, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Mix in the amaretti, pour into the prepared ramekins, leave to cool. Cover and chill for approx. 4 hrs.


Bring the pear juice and pear syrup to the boil along with the yuzu kosho and cinnamon stick. Add the pears, bring back to the boil, leave to cool. Remove the pear halves, cut into slices, remove the cinnamon stick. Reduce the liquid to a syrup-like consistency, leave to cool.

To serve

Arrange the pears on top of the custard, drizzle with the syrup, sprinkle with the pistachios and lemongrass.

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