Summary

Ingredients

• 100 g pistachios or other nuts
• 3 tablespoon powdered sugar
• 4 egg yolks
• 1 egg (s)
• 150 g honey
• 1 vanilla pod (s), the pulp it
• 400 g cream
• Oil, for the mold

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Instructions

1. Roughly chop the pistachios and heat them in a non-fat coated pan. Dust with the icing sugar and let it caramelize. Put on a plate and let cool down.
2. Beat the egg yolks, egg, honey and vanilla pulp in a metal bowl in a water bath until thick foamy. Beat the mixture in an ice-cold water bath until cold. Do not beat the cream too stiff and fold it into the egg foam with the caramelized pistachios.
3. Brush a box cake tin with oil and line it with cling film or baking paper, spread the parfait in it and cover with baking paper and leave to freeze in the freezer for 24 hours.
4. Using the foil, carefully turn the ice cream out of the mold, remove the foil or paper and cut the ice cream into slices.