A blender is required for the preparation of this recipe.
Ingredients:• 250 g / 9 oz of pistachio ice cream, taken out of the freezer 15 minutes beforehand
• 60 g / 2 oz of shelled toasted pistachios
• 150 g / 5oz of vanilla flavoured whipped cream
• 4 capsules of Ristretto (to produce 100 ml / 3.5 oz of ristretto coffee)
Method:
• Blend half the toasted pistachios to a powder.
• In a large bowl fold them carefully into the softened ice cream with half the whipped cream.
• Add 1 tablespoon ofwhipped cream into 4 individual glasses, then top with the ice cream mixture.
• Just before serving, pour a strong espresso (25 ml / 1 oz) over each dish.
Decorate with the remaining whipped cream and toasted whole or powdered pistachios.
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