Pistachios are having a moment. At The Park, the new London restaurant from legendary restaurateur Jeremy King, there’s a pistachio tiramisu of vast, unctuous nuttiness, a green goddess of a pudding.
Yet a little-known contender is waiting in the wings, one that until now only serious foodies had on their radar: pistachio cream. Yes, it turns out pistachios are for more than shucking for a quick ...
Blitz the sugar and nut in a food processor until fine. Whisk the eggs, yolks and cream together then combine with the dry ingredients. Set aside to rest for a while or refrigerate overnight. (If ...