Pistachio cream without milk pack 1 kg
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The goodness of Pistachio Cream is now also without milk!
The ingredients of our Cream of Pistachio without milk "Gold" are simple and genuine:
50% Pistachio, extra virgin olive oil and sugar.
This Pistachio Cream without milk is a must-have product for anyone who loves a healthy and genuine lifestyle, without giving up the pleasure of taste.
The Cream of Pistachio without milk is part of our line of products "Gold", made with simple and natural ingredients, discover them all!
A pure concentrate of taste, our Milk Free Pistachio Cream "Oro" is lactose free, gluten free and palm oil free.
Our Milk Free Pistachio Cream contains no preservatives or colorants, but only chopped and lightly toasted pistachio, together with sugar and extra virgin olive oil.
Treat yourself to a sweet break at any time of the day with our Milk Free Pistachio Cream "Oro" 100% vegetable.
Discover the available sizes of our Milk Free Pistachio Cream!
Recipe:
CANNOLI WITH RICOTTA CREAM AND GOLD PISTACHLES CREAM
Ingredients
: 12 wafers for cannoli
800 gr fresh ricotta cheese (lactose-free for intolerants)
100 gr sugar
150 gr Pistachio Cream Gold Pistachio
Grain q.b.
vanilla icing sugar q.b.
Procedure:
Work the ricotta cheese well (drip it well for a couple of hours) with the sugar and add the Pistachio Cream Gold.
Mix very well to obtain a fairly smooth cream.
Put the cream obtained in a sac a poche with the star-shaped nozzle.
Place the cannoli on a tray and sprinkle them with powdered sugar to taste.
Fill the cannoli with the cream and sprinkle the edges with some Granella di Pistachio.
Place them on the tray and bring them to the table immediately or keep them in the fridge until serving time.
Ingredients: Pistachio (50%), sugar, extra virgin olive oil.
(In italics are highlighted the allergens present).
Gluten and milk free.
Nutritional characteristics (average values per 100 g):
Calories 565 Kcal/2351 KJ, Total fat 36.7 g, Saturated fat 4.3 g, Carbohydrates 44.2 g, Sugars 42.4 g, Protein 11.7 g, Fiber 5.4 g, Salt 0.2 g.
Expiry date: 12 months from the date of production.
Store in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.
Pistachio Cream without milk is also available in 90 g jars and 190 g jars.
Ingredients
Ingredients
PISTACHIO (50%), sugar, extra virgin olive oil.
Warnings for the consumer:
The product may contain shell fragments.
(the allergens present are highlighted in CAPITAL LETTERS).
Nutrition information
Nutrition information
(average values per 100 g)*: Calories 565 Kcal/2351 KJ, Total Fat 36.7 g, Saturated Fat 4.3 g, Carbohydrates 44.2 g, Sugars 42.4 g, Protein 11.7 g, Fiber 5.4 g, Salt 0.2 g.
*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.
Shelf-life
Shelf-life
12 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.
How to use
How to use
SWEET DANUBE WITH MILK-FREE PISTACHIO CREAM
Ingredients (for 4-6 people):
500 g Manitoba flour
310 ml semi-skimmed milk
100 g softened butter
18 g salt
1 sachet of dry brewer's yeast
1 jar of 190 g "Oro" milk-free Pistachio Cream
For brushing:
1 organic egg yolk + 1 tablespoon of milk
To decorate:
icing sugar to taste
Method:
In a medium sized bowl put the Manitoba flour and add the dry brewer's yeast.
Mix the 2 ingredients well and add a part of the sugar.
Gradually pour in the warm milk and at the same time also the remaining sugar, the softened butter cut into small pieces and finally the salt.
Start kneading all the ingredients and as soon as you have obtained a rather sticky dough, transfer it to the floured table top. Knead by hand until you get a soft and elastic dough (it will take about 10 minutes).
Finally, put the dough back into the floured bowl, cover it with cling film and leave it to rise in a warm place until doubled in volume (about 1 hour and a half).
After the leavening time, pick up the dough and divide it into 13-15 balls of the same size.
Take the first ball of dough, flatten it lightly with your hands and place a teaspoon of "Oro" milk-free Pistachio Cream in the center.
Close the flaps gently and make sure they are well sealed.
Place the first Danube ball on a 22-24 cm diameter hinged baking tray covered with baking paper and repeat the operation until all the ingredients are used up.
The closure part of each ball should be facing down and the balls should be close to each other.
When the Danube is ready, let it rise again for about 30 minutes, then brush it with the egg yolk lightly beaten with milk and finally bake in a static oven at 190°C for about 35-40 minutes.
If the Sweet Danube starts to color too quickly, cover it with aluminum foil.
When it's cooked, take it out of the oven and let it cool.
Before consuming, decorate with icing sugar.
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