Pistachio Bavarois with Strawberries and Balsamic
Creamy pistachio custard is perfectly balanced with strawberries and a drizzle of fabulously fruity De Nigris Balsamic Vinegar of Modena.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Kitchen scale
- Candy mold
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Measuring spoon
- Stove
- Refrigerator
- Freezer
- Plate
Ingredients
- 200 ml fresh whole milk
- 50 g egg yolks (about 2 large or 3 small)
- 10 g caster sugar
- 1 pinch of salt to taste
- Bourbon vanilla pod or essence
- 60 g ground pistachios
- 50 g caster sugar
- 6 g gelatine sheets
- 250 g fresh cream
- 250 g fresh strawberries to garnish
- De Nigris Thick & Intense Balsamic Vinegar, to drizzle
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