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.
This Cream of Pistachio without milk is part of our line of products "Gold".
With its 100% natural flavour and colour, our "Oro" Milk Free Pistachio Cream is also gluten and palm oil free.
Sciara's Milk Free Pistachio Cream is suitable for people who are lactose intolerant and for those who have chosen a vegan lifestyle.
Our Milk Free Pistachio Cream also contains no preservatives or colorants.
Treat yourself to a sweet break at any time of the day with our Pistachio Cream without milk 100% vegetable.
The 90 grams of our Milk Free Pistachio Cream is suitable for air travel with hand luggage.
Discover all 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.
CHEESECAKE AND CHOCOLATE WITHOUT LACTOSE
For the base
200 g dry cocoa biscuits
90 g butter
1 tablespoon sugar
For the cream
500 g fresh lactose-free ricotta
200 ml lactose-free whipping cream already sweetened
300 g Cream of Pistachio without milk "Oro"
10 g fish glue (gelatine in sheets)
2 tablespoons semi-skimmed milk
3 tablespoons icing sugar
1 pinch of vanillin
To decorate a
few tablespoons of Cream of Pistachio without milk "Oro" chocolate chip
to taste. Procedure:
First blend the cocoa biscuits using the food processor and when a fine powder has formed transfer it into a large bowl.
Separately, melt the butter in a bain-marie or microwave and let it cool.
Add the melted butter to the biscuit powder and add the sugar, then stir carefully and pour the mixture into a 24 cm diameter hinged mould covered with baking paper.
Level the base well using a spoon and place in the fridge for about 30 minutes.
In the meantime prepare the cream; soak the gelatine in a little cold water for about 10 minutes.
Put the fresh ricotta cheese, a pinch of vanillin and the icing sugar in a large bowl.
Work the mixture first using a wooden spoon and then with electric whisk to avoid the formation of lumps.
Squeeze the gelatine and put it in a small pot together with the spoons of milk. Light the fire on a very low flame and let the gelatine melt, stirring continuously.
When the gelatine is melted, let it cool to room temperature.
Add the melted gelatine to the ricotta cream, stirring with electric whips.
Apart from whipped the cream and gently add it to the cream of ricotta, with movements from the bottom to the top so as not to dismantle the mixture.
Only last add the Cream of Pistachio without milk "Gold" and always stir gently.
Pour the cream on the biscuit base and level it well, using a smooth blade knife.
Decorate the cheesecake with a few tablespoons of Cream of Pistachio without milk and chocolate chips.
Finally, place the cheesecake in the refrigerator for at least 3-5 hours before eating it.
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, Fibre 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.