Without preservatives or colouring agents, our Pistachio Cream is the result of artisan craftsmanship.
How to use Pistachio Cream?
Our Pistachio Cream is a delicious and delicate spreadable cream containing 30% of Pistachio.
The Cream of Pistachio Sciara is excellent on bread and perfect to stuff cakes, crepes and, why not, sweeten even a good cup of coffee!
A little Sicilian jewel, our Pistachio Cream will embellish every snack or delight every end of a meal.
A must-have product for every Pistachio lover, our Cream of Pistachio spread offers the best of artisan quality together with a unique and irresistible taste.
Practical and delicious, try our Pistachio Cream!
For air travel: suitable format for hand luggage.
Taste the Pistachio Cream by spreading it on bread, toast or on the yours sweets thanks to our practical Spalmino.
CHOCOLATE PIE WITH PISTACCHIO CREAM AND MASCARPON
Ingredients (for 4-6 people):
For the Cocoa
Base 150 g flour 00
eggs 190 g sugar
100 g butter
60 g bitter cocoa powder
1 glass (200 ml) semi-skimmed
milk 1 sachet vanilla baking powder for desserts
For the Bagna
100 ml milk
2 teaspoons bitter cocoa powder
1 tablespoon full of icing sugar
For the Cream of Pistachio and Mascarpone
1 jar of 190 g Cream of Pistachio
300 g mascarpone
3 tablespoons icing
sugar To decorate
250 ml fresh whipping cream Chocolate
Put the yolks and sugar in a large bowl.
Using the electric whisk, whip everything until you obtain a clear and frothy mixture.
Then add the lukewarm melted butter, flour, bitter cocoa, milk and finally the sifted yeast.
Whip the egg whites until stiff and add them gently to the dough with movements from the bottom to the top, so as not to dismantle the mixture.
Pour everything into a well buttered and floured cake tin (or covered with baking paper) and bake at 180°C for about 45 minutes (static oven).
When the cake is baked, take it out of the oven and let it cool completely before cutting it.
In the meantime you can prepare the Pistachio and Mascarpone Cream.
Put the mascarpone cheese and icing sugar in a large bowl.
Work the cheese using a spatula and, when the powdered sugar has been completely absorbed, add the Pistachio Cream.
Finally, prepare the milk bath by putting all the ingredients in a saucepan and place on a very low flame, stirring continuously so that no lumps form.
Now you can proceed with the assembly of the cake.
Cut the cocoa base in 3 layers (horizontal) and wet the first layer with a little milk bath; fill it with a generous layer of Pistachio Cream and mascarpone and overlap another layer.
Repeat the operation until all the ingredients are exhausted and cover the cake with the last layer (which must also be wet).
Whip the fresh cream with 2 tablespoons of powdered sugar and pour it into a sac-a-poche with a star-shaped nozzle.
Decorate the surface of the cake and add chocolate flakes on the sides.
Place the cake in the refrigerator until it is ready to be eaten; it remains soft and mouth-watering for up to 2 days after preparation.
Ingredients: Pistachio (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier (soy lecithin), flavouring (vanillin).
(Allergens present are highlighted in italics).
Nutritional characteristics (average values per 100 g):
Calories 609 Kcal/2529 KJ, Fat 46 g, Saturated fat 9.8 g, Carbohydrates 38 g, Sugars 37 g, Protein 8.9 g, Fibre 3.7 g, Salt 0.18 g.
Expiry date: 18 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.