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10 December 2012,01:13 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the condensed milk in a pan and add the double cream and the caster sugar, stir until the sugar dissolves.
  • Beat the egg yolks into the mixture, together with the almond essence, simmer the mixture gently.
  • Drain the pistachios and rub off the skins. Chop the nuts finely and add to the pan, beat in well.
  • Bring to the boil, then leave to cool to room temperature. Place in the refrigerator until the mixture is nearly set.
  • Whisk the egg whites in a bowl until they form peaks.
  • Fold the beaten egg whites into the chilled mixture until evenly mixed, then pour into moulds and freeze until firm.
  • Decorate with chopped pistachio nuts and serve.


  • 150 grams unsalted pistachio nuts, shelled, reserve few to decorate and soaked
  • 1 can condensed milk
  • 250 ml double cream
  • 150 grams caster sugar
  • 2 eggs, separated
  • Few drops almond essence

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