This fancy ginger cream with pistachio brittle dessert is thankfully much easier to make than it sounds. The result is a delicious and creamy sort of creme brûlée with subtle ginger flavour. The pistachio brittle adds crunch and class. You can make the ginger creams up to four days in advance and the pistachio brittle will keep for weeks. The whole thing looks well impressive!
Top tip – don’t be overwhelmed by the state of your saucepan after making the brittle! I panicked but then found out you just soak the pan in very warm water, then the stickiness dissolves and you can wash it. Also don’t worry if you use a mismatch of containers. I used a combination of recycled ramekins and silicone muffin cases.
The recipe is from a great new cookbook called ‘Make It Easy’ by Jane Lovett (full review coming soon)! Allow about 50 mins preparation time plus overnight setting in the fridge. Oh, and I reckon the pistachio brittle would work great with ice cream too.
Ginger creams with pistachio brittle (makes 8)
6 tbsp ginger preserve (available at supermarkets)
6 egg yolks
450ml double cream
175g granulated sugar
3 tbsp water
100g pistachio nuts, roughly chopped
Preheat the oven to 180 degrees/gas mark 4. Put 8 ramekins (or any small container which can go in the oven) in to a deep roasting tin. Boil a kettle of water.
Whisk the ginger preserve and egg yolks together in a mixing bowl until pale (I am lazy so did this for 2 mins max). Bring the cream to just below boiling point and pour over the egg mixture, whisking all the time. Transfer to a jug and pour in to the dishes. Put the dishes in to the roasting tin then carefully pour enough hot water from the boiled kettle in to the tin, to come about halfway up the sides of the dishes. Cook for 20-25 mins (or longer if necessary) until just set with a slight wobble in the middle (they will harden more after cooking). Remove the dishes from the water, cool, cover and refrigerate overnight.
While the creams are cooking make the brittle. Lightly oil a baking sheet or greaseproof paper. Put the sugar and water in to a saucepan (keep kids away!) and cook over a low heat, giving the odd gentle stir, until the sugar has dissolved. Turn up the heat and boil fast until the sugar caramelises in to a deep golden colour (this may take several minutes). Quickly add the pistachios, stir and tip out immediately on to the baking sheet or greaseproof paper, spreading the mixture thinly. Leave to cool.
Serve the creams straight from the fridge with the snapped brittle on top.