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Pistachio cream without milk jar 190 grams

Regular price €7.60 EUR
Regular price €8.99 EUR Sale price €7.60 EUR
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Formato

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.

Recipe:
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
To decorate:
Icing sugar to taste
Procedure:
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.

The Cream of Pistachio without milk is also available in a jar of 90 grams and 1 kg package.

Ingredients

PISTACCHIO (50%), zucchero, olio extravergine d’oliva.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(valori medi per 100 g)*: Calorie 565 Kcal/2351 KJ, Grassi totali 36.7 g, Grassi saturi 4,3 g, Carboidrati 44.2 g, Zuccheri 42.4 g, Proteine 11.7 g, Fibra 5.4 g, Sale 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

12 mesi dalla data di produzione.
Conservare in luogo fresco e asciutto.
Il prodotto si conserva integro fino a 2 mesi dopo l'apertura, a condizione che siano rispettati i requisiti di conservazione di cui sopra.
Eventuale presenza di olio in superficie non costituisce alterazione del prodotto, ma processo naturale di separazione.

How to use

DANUBIO DOLCE CON CREMA DI PISTACCHIO SENZA LATTE
Ingredienti (per 4-6 persone):
500 g farina Manitoba
310 ml latte parzialmente scremato
100 g burro ammorbidito
18 g sale
1 bustina lievito di birra secco
1 vasetto da 190 gr Crema di Pistacchio senza latte "Oro"
Per la Spennellatura:
1 tuorlo bio + 1 cucchiaio di latte
Per Decorare:
zucchero a velo q.b.
Procedimento:
In una ciotola di medie dimensioni mettete la farina Manitoba e aggiungetevi il lievito di birra secco.
Mescolate per bene i 2 ingredienti e unite anche una parte dello zucchero.
Versate poco alla volta il latte tiepido e contemporaneamente anche il rimanente zucchero, il burro ammorbidito e tagliato a pezzetti e infine il sale.
Iniziate ad impastare tutti gli ingredienti e non appena avrete ottenuto un impasto piuttosto appiccicoso, trasferitelo sul piano del tavolo infarinato. Impastate a mano fino ad ottenere un panetto soffice ed elastico (ci vorranno all'incirca 10 minuti).
Rimettete infine l'impasto nella ciotola infarinata, copritelo con della pellicola trasparente per alimenti e ponete a lievitare in un luogo caldo fino al raddoppio di volume (circa 1 ora e mezza).
Trascorso il tempo della lievitazione, riprendete l'impasto e dividetelo in 13-15 palline della stessa misura.
Prendete la prima pallina di impasto, schiacciatela leggermente con le mani e al centro mettete un cucchiaino di Crema di Pistacchio senza latte "Oro".
Richiudete i lembi con delicatezza e assicuratevi che siano ben sigillati.
Posizionate la prima pallina del Danubio su una teglia con apertura a cerniera del diametro di 22-24 cm ricoperta di carta da forno e ripetete l'operazione fino ad esaurimento degli ingredienti.
La parte della chiusura di ciascuna pallina dovrà essere posizionata verso il basso e le palline dovranno essere vicine l'una con l'altra.
Quando il Danubio è pronto, ponetelo nuovamente a lievitare per circa 30 minuti, dopo di che spennellatelo con il tuorlo leggermente sbattuto con il latte e infine infornate in forno statico a 190°C per circa 35-40 minuti.
Se il Danubio dolce inizierà a colorarsi troppo velocemente, copritelo con un foglio di alluminio.
Quando è cotto sfornatelo e lasciatelo intiepidire.
Prima di consumare, decorate con dello zucchero a velo.

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