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Vegan Pistachio Cream Custard

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 key touch of this recipe is our Pistachio Paste, which provides an intense and natural flavor, 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 (LMA) pectin 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 the Vegan Pistachio Custard in your kitchen. Don’t miss this opportunity to surprise with unique textures and flavors!

Vegan Pistachio Cream Custard

Ingredients

- 200g - Pistachio Paste
- 60g -
  Sugar
- 10g - Pectin Acid Free
- 200g -
  Water
- 40g - Liquid glucose 40DE

Prepared by

1. Place the pistachio paste in a jar. Heat to 35-40ºC in the microwave.
2. Mix the sugar and pectin.
3. Place the water and glucose in a saucepan. Heat to 40ºC.
4. Add the sugar and pectin mixture while stirring with a whisk. Bring to a boil.
5. Add to the jar with the pistachio paste. Mix with a hand blender.
6. Allow to gel at room temperature. Beat again until a smooth texture is obtained.
7. Store in the refrigerator until use.