Pistachio Cream Dessert with Cocoa Crumble
- Energy Kcal 398
- Carbohydrates g 26.5
- of which sugars g 15.8
- Protein g 8.7
- Fats g 28.6
- of which saturated fat g 13.57
- Fiber g 3.2
- Cholesterol mg 67
- Sodium mg 599
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Makes: 4 pieces
- Cost: Average
- Note plus 5 minutes in water to soften the gelatin and 3 hours in the fridge to set the creamy dessert
PRESENTATION
Pistachio cremoso is, honestly, a really delightful treat you’ll find on Italian tables when folks are craving something smooth and, well, a bit special. This pistachio dessert takes that classic nutty flavor and transforms it into a creamy, mousse-like wonder. Really, it uses simple ingredients like milk condensate, cream and real pistachio paste. And you know what? The secret to that rich taste is a pinch of salt—it really really makes the sweet pistachio flavor pop.
What sets it apart from your usual pudding is the silky pistachio layer paired with a cocoa crumble. And the crumble? It’s not just for looks. It has this slightly bitter edge that perfectly cuts through the richness of the cremoso. Seriously, a balanced experience in each spoonful, alternating between crunchy and creamy. In places like Sicily, locals are all about using their super flavorful pistachios. Plus, you might find variations with extra toppings, like pistachio cream or a dusting of cocoa.
The pistachio cremoso is perfect alongside other Italian sweets that highlight pistachio, like pistachio tiramisù or a quick pistachio ganache. It’s easy to prepare but feels quite fancy—definitely the kind of Italian dessert to wow guests who think they’ve tasted it all. For real, the light, moist texture of the cremoso, along with the crunchy cocoa crumble, makes this a dessert you’ll want to savor again and again. And listen, whether you’re wrapping up a big weekend dinner or simply need something sweet to share, this chocolate pistachio dessert offers a bit of everything: Italian flavor, simple ingredients, and an exciting contrast between silky and crunchy that keeps each bite interesting.
It’s really the best of both worlds—old-school Italian comfort with a hint of gourmet flair. So next time you’re in the mood for a dessert that’s both elegant and easy, give this pistachio cremoso a try, and let it transport you to the beautiful landscapes of Italy, one spoonful at a time. Pretty much.
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INGREDIENTS
- Ingredients for 4 glasses of 155 ml
- Fresh liquid cream 1 cup (250 ml)
- Condensed milk ⅓ cup (80 g)
- Pistachio paste 3 ½ tbsp (55 g)
- Gelatin in sheets ½ tsp (2 g)
- Fine salt to taste
- For the cocoa crumble
- Type 00 flour 0.4 cup (50 g)
- Brown sugar ¼ cup (40 g)
- Butter 2 tbsp (30 g) - cold
- Unsweetened cocoa powder 4 tbsp (20 g)
- Fine salt to taste
How to prepare Pistachio Cream Dessert with Cocoa Crumble
To prepare the pistachio cream, start by soaking the gelatin sheet in cold water for 5-10 minutes. While the gelatin softens, pour the fresh cream into a saucepan 1 and let it come close to a boil, then turn off the heat, drain the gelatin, squeeze it, and add it to the hot cream 2. Stir with a whisk to dissolve the gelatin better 3
and add the condensed milk. Stir again and finally add the pistachio paste 4 and a pinch of salt. As an alternative to pistachio paste, you can achieve a similar result by finely blending the same amount of unsalted shelled pistachios with a splash of milk. Blend the mixture with an immersion blender for a few seconds 5, then divide the obtained cream into the glasses 6
and put the cream to set in the refrigerator for at least 3 hours 7. Meanwhile, prepare the cocoa crumble: sift the flour and cocoa powder into a bowl 8, add the brown sugar 9
and the cold butter cut into small pieces 10. Finish with a pinch of salt 11 and crumble everything with your hands 12, creating coarse crumbs.
Then line a baking sheet with parchment paper and place the cocoa crumble on it 13. Bake in a preheated static oven at 350°F for 20 minutes, until the crumbs are crunchy (if using a convection oven, bake at 320°F for about 10-15 minutes). Once the baking time is over, let the crumbs cool. After the 3 hours of setting time for the cream in the refrigerator, garnish each glass by forming a layer of cocoa crumble 14. All that's left is to serve your pistachio cream with cocoa crumble 15!