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Puddings and Creams
Pistachio Custard/Spuma di Pistacchio (using gelatine, corn syrup, sugar, cream and almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 teaspoon gelatine
1 cup milk
3 tablespoons corn syrup
1 teaspoon vanilla
1/3 teaspoon almond extract
green food coloring
2 tablespoons cold water
1/3 cup sugar
dash of salt
1/2 pint cream, whipped
3 tablespoons pistachio nuts, chopped fine



Directions

Soak gelatine in cold water, then dissolve in 1/3 cup scalded milk; slowly add the remaining milk, sugar, corn syrup, salt, and vanilla; strain and chill.

When custard begins to stiffen, beat until light, fold into whipped cream with almond extract and nuts; add food colorign delicately and freeze.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Leo Gausson: Sous-bois, 1888.

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