Pistachio Pot au Crème

Cook Time 15 minutes plus setting time

Serves 6–8 small serving glasses

Ingredients

Pistachio Layer 

100g pistachio spread

10g tahini 

20g pistachio chocolate, broken into shards 

Pinch of salt

Pot au Crème 

250g pure cream

100g pistachio chocolate, roughly chopped

To serve 

A little whipped cream 

Chopped pistachios

6-8 small serving glasses or ramekins

Method

For the pistachio layer, stir together the pistachio spread and tahini, then finish with a pinch of salt. Fold through the chocolate shards and spoon into the base of your serving glasses.

For the Pot au Crème, bring the cream to just below boiling. Remove from the heat, add the chocolate and whisk until silky-smooth. Pouring while still warm makes for the glossiest finish. Gently pour over the pistachio base, keeping the layers distinct. Chill for 3–4 hours, or until set.

To serve, ideally let the dessert come to room temperature, then top with a touch of whipped cream and a sprinkle of chopped pistachios.