Recipes > Desserts > Creams > Pistachio Cream

Pistachio Cream


  • 1/2 pound of pistachio nuts
  • 1 tablespoon of brandy
  • 1 pint of rich cream
  • yolks of 3 eggs


Take out the kernels of the pistachio nuts and pound them in a mortar with the brandy. Put them in a double boiler with rich cream and add gradually the yolks, well beaten. Stir over the fire until it thickens and then pour carefully into a bowl, stirring as you do so and being careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it cracking). When cold, stick pieces of the nuts over the cream and serve.


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The International Jewish Cook Book (1919).

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