8 Serves
76 Mins
Whisk the eggs and sugar in a mixing bowl over a bain-marie until thick and pale, then remove from heat and let cool.
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AustrianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Whip the heavy cream until stiff peaks form using an electric mixer.
Gently fold the pistachio paste and chopped pistachios into the egg mixture, then fold in the whipped cream until combined.
Pour the mixture into a loaf pan lined with plastic wrap and freeze for at least 46 minutes until firm.
9
g43
g31
g
Malaysian
American