Pistachio sauce
Instructions
In a bowl mix the egg yolks with sugar and potato starch.
Warm milk, soak pistachios and pour the egg mixture stirring.
Place over heat and flame you thicken without boil.
Withdrawn from heat, blend and serve with zabaglione ice cream or coffee Bavarian cream.
Ingredients and dosing for 8 persons
- 350 g of milk
- 60 g of sugar
- 50 g of peeled pistachios
- 3 eggs
- 1 teaspoon of starch