Torta di yogurt al pistacchio
Ingredients 8 pieces, the bottom
100 grams of cold butter
180 grams of biscuits (neutral taste)
Padding
8 grams of gelatine sheets
250 grams whipped cream (1/8 litre)
120 grams of icing sugar
250 grams of Greek yogurt
50 grams of pistachio cream
Decoratie 50 gram pistachecrème
Peeled and coarsely chopped Pistachio nuts
20 cm springform pan
Piece of baking paper
🕐 20 🔪 30+120 ✋🏽 👩🏼🍳
1. At the bottom of the springform pan, wedge a piece of baking paper between the ring.
2. Soak the gelatine sheets in a little cold water.
3. Grind the biscuits with a hand blender or blender into fine crumbs.
4. Melt the butter and stir in the crumbs. Spread the bottom of the springform pan (which you have lined with baking paper) with this mixture so that it forms an even base. Press in well. Place in the fridge for at least 30 minutes.
5. Heat a little water in a pan and dissolve the gelatine in it. Stir occasionally and allow to cool. Mix this with the yoghurt.
6. Whip the cream until stiff with the icing sugar.
7. Add the yoghurt to the cream and stir carefully so that the mixture remains firm.
8. Now carefully fold in the pistachio cream.
9. Remove the base from the fridge and spoon the yoghurt, cream and pistachio mixture onto it. Smooth out nicely and leave to set in the fridge for at least 2 hours.
Remove the cake from the refrigerator and the springform pan. Place it on a dish. Pour the pistachio cream for the garnish into a garnishing syringe and decorate it on top. Then sprinkle the coarsely chopped pistachios over it.
👉🏽 Dit is een vrij klein taartje. Je kunt ook een grotere taart maken met dubbele hoeveelheid. Doe er dan voor de zekerheid 18 gram gelatine in om de boel stevig te houden.
👉🏽 Je kunt variëren met de smaken van de bodem. Probeer ook eens chocoladekoekjes of een andere smaak die je goed vindt passen bij pistachenootjes.
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