{"id":56445,"date":"2022-11-20T15:42:00","date_gmt":"2022-11-20T14:42:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/pistachio-cream\/"},"modified":"2026-05-21T11:48:50","modified_gmt":"2026-05-21T09:48:50","slug":"pistachio-cream","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/pistachio-cream\/","title":{"rendered":"Intense Pistachio Cream"},"content":{"rendered":"\n

In professional pastry, the creamy<\/strong> has become one of the most versatile and appreciated preparations. Situated halfway between a light ganache<\/em> and a stable mousse<\/em>, its silky, unctuous, and perfectly coherent texture makes it an ideal element for modern cakes, verrines, entremets, single portions, and petit g\u00e2teaux. <\/p>\n\n

Its capacity to provide aromatic depth and a sensation of luxury in the mouth has consolidated it as a basic in contemporary displays.<\/p>\n\n

On this occasion, we present our Intense Pistachio Creamy<\/strong>: to achieve this impeccable texture, even after freezing and thawing processes, we have used Gelcrem Caliente<\/a>, one of our most versatile texturizers. Its capacity to stabilize hot emulsions allows us to obtain a perfectly uniform creamy, without syneresis and with a structure that remains intact in any service format. <\/p>\n\n

To this base we add Natur Emul<\/a>, our natural emulsifier designed to improve the cohesion between the fat and water phases. Its contribution makes the creamy an even smoother, more stable, and voluptuous preparation, highlighting at the same time the aromatic richness of the pistachio. <\/p>\n\n

The result is a creamy with an intense taste identity, a fine and homogeneous texture, and an exceptional manageability for professional work.<\/p>\n","protected":false},"featured_media":56428,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[271],"especialidad":[283,286,949],"tecnica-y-aplicacion":[745],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-56445","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-nuts","especialidad-patisserie","especialidad-savoury","especialidad-ice-cream-shop","tecnica-y-aplicacion-cream"],"acf":[],"yoast_head":"\nIntense Pistachio Cream - Sosa<\/title>\n<meta name=\"description\" content=\"To achieve an Intense Pistachio Creamy, even after freezing and thawing processes, we have used Gelcrem Caliente.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/pistachio-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Intense Pistachio Cream - 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