Recipe for Cream with Aegina pistachios

Ingredients

• 1/2 cup tea pistachios of Aegina
• 440 ml of coconut milk
• 1/2 cup of spinach tea
• 2 tbsp flour
• 1/4 cup maple syrup tea
• 1 tbsp. almond extract

Implementation

step 1

Grate the pistachios in the food processor until they become crumbs.

step 2

Stir in the coconut milk and spinach until smooth.

step 3

Combine the flour with the milk mixture in a saucepan and cook over medium-low heat for about 8 minutes, until thickened.

step 4

Remove the thick milk-spinach mixture from the heat and mix in the ground pistachios, maple syrup and almond extract.

step 5

Pour the mixture into pudding cups, cover and refrigerate for 3 hours until set.

step 6

Use whipped cream and / or extra pistachios as a garnish, if desired, and serve.