Vegan Pistachio Pastry Cream

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Committed to innovation in modern gastronomy, we are proud to present an exclusive recipe created by chef Martín Lippo: the Vegan Pistachio Pastry Cream. This preparation highlights the purity and quality of our ingredients, designed to elevate any pastry creation.

The main touch of this recipe is our Pistachio Paste, which gives an intense and natural flavour, highlighting the authentic notes of pistachio in every bite. But what really makes this pastry cream unique is the use of Acid Free Pectin, a low methoxyl amidated pectin (LMA) with added calcium.

This pectin is a versatile and efficient thickener, ideal for dairy and fermented products, although this recipe uses its potential to replicate creamy textures in a vegan version. With an adjustable dosage between 0.5% and 2%, it ensures a smooth and improved consistency, especially after storage, providing a perfect cream for both set and stirred applications.

We invite you to discover this innovative recipe and to prepare Vegan Pistachio Pastry Cream in your kitchen – don’t miss this opportunity to surprise with unique textures and flavours!

Vegan Pistachio Pastry Cream

Martin Lippo

Ingredients
  

  • 200 g Pistachio paste Sosa Ingredients
  • 60 g Sugar
  • 10 g Acid Free pectin Sosa Ingredients
  • 200 g Water
  • 40 g Glucose Syrup DE40 Sosa Ingredients

Instructions
 

  • Place the pistachio paste into a jug. Warm it to 35-40ºC in the microwave. 
    200 g Pistachio paste
  • Mix sugar and pectin. 
    60 g Sugar, 10 g Acid Free pectin
  • Place the water and glucose in a saucepan.  Heat to 40ºC. 
    200 g Water, 40 g Glucose Syrup DE40
  • Add the sugar-pectin mixture while stirring with a whisk.  Bring to the boil. 
  • Add to the jug with the pistachio paste. Mix using a hand blender. 
  • Allow to gel at room temperature.  Blend again until a smooth texture is achieved.
  • Keep in the refrigerator until use. 
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