Ingredients
- 100 g of pistachios
- 50 g sugar
- 5 cl of water
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grapeseed oil (if needed)
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flower of salt
- 400 g ricotta
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150 g of honey
- 40 cl of liquid cream with 30% fat
For the decor
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crushed pistachios
Preparation
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Roast 100 g of pistachios for 15 min in the oven at 180°C.
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Make a caramel with 50 g of sugar and 5 cl of water. When it is golden brown, add the pistachios, cook while stirring until the mixture crystallizes.
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Leave to cool on a sheet of baking paper. Mix everything until it forms a dough, thin it out if necessary with a little grape seed oil, and add a good pinch of fleur de sel. Set aside.
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In a dish, mix 400 g of ricotta and 150 g of honey. Whip 40 cl of 30% fat liquid cream into whipped cream. Incorporate it into the ricotta and set everything in an ice cream maker. Keep for at least 12 hours in the freezer.
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Serve scoops of ricotta ice cream with pistachio praline and crushed pistachios.