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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Pistachio Base
In a food processor, blend the shelled pistachios until finely ground. Add the granulated sugar and continue processing until well combined.
- 2
Make the Pistachio Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the hot cream to the egg yolks, whisking constantly to temper the eggs.
- 3
Combine and Chill
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and stir in the ground pistachio mixture. Pour into a container and refrigerate for at least 4 hours or until set.
- 4
Serve
Scoop out portions of the tartuffo and shape them into balls. Serve chilled with a shot of espresso poured on top if desired.
