Pistachio pudding

Ingredients

• 150 g shelled pistachios
• 80 g of almonds
• 150 g sugar
• 500 ml fresh cream
• 500 ml of milk
• 15 g of gelatine sheets

Procedure

Place the gelatine leaves in a bowl, cover them with cold water and leave them to soak for 10–15 minutes.
Separately, bring some water to the boil in a saucepan, then add the pistachios and almonds. Leave them to cook for about a minute, then drain them, remove the skins and chop them with a chopping knife.
Pour the milk into another pan, then add the sugar and the chopped pistachios and almonds. Cook everything over a low heat, stirring occasionally. When the mixture starts to boil, add the gelatine leaves after squeezing out the excess water. Keep stirring until they have melted. Turn off the heat, leave the mixture to cool, then strain it through a kitchen tea towel.
Whip the fresh cream with a whisk and slowly fold it into the mixture.
Pour the pudding into moulds and place in the fridge to chill for a couple of hours.
If you like, you can decorate it with pistachio or cocoa flakes.