Pistachio Pudding
1 cup (100g) unsalted pistachios, raw or toasted
1 tbsp (8g) powdered sugar
1/4 tsp (1g) salt
Process for about 5 minutes until it gets into a thick paste
Gradually add ⅔ cup (160ml) milk
1 large egg
1/3 cup (70g) sugar
1/4 tsp (2g) salt
Mix to combine
1/3 cup (40g) cornstarch
Mix to combine
Add the pistachio milk mixture
2 cups (480ml) milk
Bring to simmer
Add some hot milk over the egg mixture
Return to heat
cook stirring constantly until thickens
1/2 tsp (3g) vanilla extract
1 tsp (5g) almond extract
green food coloring, optional
divide into serving dishes
place plastic wrap directly on the surface of the pudding
whipped cream
chopped pistachios
fresh raspberries