Pistachio and Vanilla Pudding with Pecan Praline

Name: Pistachio and Vanilla Pudding with Pecan Praline
Yield: 12
Ingredients: 40 g of white gelatin, flavorless; 1.2 liters of whole milk; 100 g of sugar; 100 g of pistachios without salt; 500 ml of fresh heavy cream; 2 tablespoons of vanilla extract; oil for greasing; chopped pistachios and hortelÃ¤ leaves for garnish

1
40 g of white gelatin, flavorless
2
1.2 liters of whole milk
3
100 g of sugar
4
100 g of pistachios without salt
5
500 ml of fresh heavy cream
6
2 tablespoons of vanilla extract
7
oil for greasing
8
chopped pistachios and hortelÃ¤ leaves for garnish

Ingredients

1
40 g of white gelatin, flavorless
2
1.2 liters of whole milk
3
100 g of sugar
4
100 g of pistachios without salt
5
500 ml of fresh heavy cream
6
2 tablespoons of vanilla extract
7
oil for greasing
8
chopped pistachios and hortelÃ¤ leaves for garnish

Directions

1
Dissolve the gelatin in cold water sufficient to cover the leaves
2
In a saucepan, heat the milk and sugar until boiling
3
Remove from heat, add the hydrated and squeezed gelatin, and mix until dissolved
4
Let it cool and then add the pistachios, heavy cream, and vanilla extract
5
Mix well and pour into a 2-liter capacity mold with a hole in the middle, greased with oil
6
Chill for eight hours or until firm
7
Unmold and garnish with pistachios and hortelÃ¤ leaves.