Pistachio cream without milk born from the combination of only three ingredients, simple and quality.
Pistachio 50%, extra virgin olive oil and sugar make this Cream of Pistachio without milk an essential product for anyone who loves a healthy and genuine lifestyle, while not 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!
With its 100% natural flavour and colour, our "Oro" Milk Free Pistachio Cream 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!
Taste the Pistachio Cream without milk by spreading it on bread, rusks or on your cakes thanks to our practical Spalmino.
DANUBIO DOLCE WITH PISTACCHIO CREAM WITHOUT MILK
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 gr Pistachio Cream without milk "Gold"
For the Brushing:
1 organic yolk + 1 tablespoon of milk
Icing sugar to taste
Put Manitoba flour in a medium-sized bowl and add the dry brewer's yeast.
Using a spoon, mix the 2 ingredients well and add some of the sugar.
Pour the lukewarm milk a little at a time and at the same time also the remaining sugar, the softened and chopped butter and finally the salt.
Start kneading all the ingredients together and as soon as you have obtained a rather sticky dough, transfer it to the floured table top and knead by hand until you obtain a soft and elastic dough (it will take about 10 minutes).
Finally, put the dough back into the floured bowl, cover it with transparent food grade film and place it to rise in a warm place until it doubles in volume (about 1 hour and a half, a little less in summer).
After the rising time, take the dough and divide it into 13-15 balls of the same size.
Take the first ball of dough, crush it slightly with your hands and put a teaspoon of Pistachio Cream without milk in the middle.
Gently close the edges and make sure that they are well sealed, otherwise the Pistachio Cream without milk could come out during cooking.
Place the first ball of the Danube on a 22-24 cm diameter zippered baking tray covered with baking paper and repeat the operation until all the ingredients are used up.
The closing part of each ball should be positioned downwards and the balls should be close to each other!
When the Danube is ready, place it again to rise for about 30 minutes, after which brush it with the 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 colour too quickly, cover it with aluminium foil.
When it is cooked, take it out of the oven and let it cool down.
Before eating, decorate it with icing sugar (preferably vanilla).
Enjoy all the goodness of this cake and the unique taste of Pistachio Cream without milk!
Ingredients: Pistachio (50%), sugar, extra virgin olive oil.
(Allergens present are highlighted in italics).
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 and 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.