| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Desserts | 1 | Servings | |
INGREDIENTS
| Dessert Pizza Shells | ||
| 2 | c | Milk |
| 1/2 | c | Ground pistachios |
| 4 | Egg yolks | |
| 1/3 | c | Sugar |
| 1/2 | ts | Vanilla extract |
| Fresh fruit for garnish |
INSTRUCTIONS
Combine the milk and the ground pistachios and heat to boiling. Let stand for 30 minutes. Strain through a chinoise or cheesecloth. Meanwhile, beat the egg yolks with the sugar until light and pale yellow. Add the pistachio milk. Transfer to a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Cool slightly and add vanilla. Refrigerate until well chilled. Spread pistachio cream over a baked pizza shell. Garnish with fresh fruit such as strawberries, slices of fresh pears or blueberries. Source: Pat Bruno Jr., Pizza Today, June 1992. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 22, 1998
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