Bronte pistacchio trilogy

by | Desserts

Ingredients (serves 6)

For the savarin:

  • 125 g of butter
  • 100 g of confectioner’s sugar
  • 3 eggs
  • 200 g of all-purpose our
  • 1⁄2 packet of vanilla- flavored baking powder
  • 100 g of corn starch
  • 250 g of Bronte pistachio paste chopped pistachios

For the chocolate ganache:

  • 100 g of dark chocolate
  • 10 g of butter
  • 50 g of 35% heavy cream

For the pistachio ice-cream:

  • 250 ml of whole milk
  • 75 g of Bronte pistachio paste 125 g of granulated sugar 250 ml of fresh cream
  • 30 g of chopped pistachios

For the crème brûlée:

  • 1 egg
  • 2 egg yolks
  • 50 g of granulated sugar
  • 500 ml of 35% heavy cream
  • 150 g of Bronte pistachio paste 50 g of brown sugar for the gratin


To make the ganache: heat the cream in a saucepan, add the chocolate (previously melted in a bain-marie) and stir with a whisk. Finally add the butter and let it melt. Let the ganache cool at room temperature until it sets. Form 6 small balls and put them in the freezer for at least 1 hour. To make the savarin: in a stand mixer work together the butter with the confectioner’s sugar and the baking powder. When you get a white mousse-like mixture, add the pistachio paste and then the eggs. Slowly incorporate the our and the corn starch, sifting them in. Butter the savarin molds and coat them with some chopped pistachios. Put the mixture into a pastry bag and ll the molds half way. Put in each mold a ball of chocolate ganache and cover it with the rest of the mixture to ll the molds. Bake in the oven, preheated to 165°C for 20 minutes. To make the pistachio ice cream: bring the milk with the sugar and pistachio paste to a boil. Stir until the paste is completely melted, then take it off the heat and let it cool. Add the cream and then pour the mixture into your ice cream machine. Work the ice cream according to the instructions, then put it in the freezer until it’s time to plate. To make the crème brûlée: put the cream in a saucepan, along with the pistachio paste and heat it enough to warm it and melt the paste completely. In a bowl mix together the egg, the yolks, and the sugar until you get a light mousse-like mixture. At this point add the cream and mix with an emulsion blender. Pour the mixture into the crème brûlée molds and bake in the oven for 20 minutes at 120°C, making sure the surface doesn’t get too dry. If you are using a ventilated oven, add a casserole with some water to create mist. Once the cream is ready, let it cool and then sprinkle the brown sugar over it and either use a kitchen torch or put it under your oven’s grill at 180°C for 10 minutes. Let the crème brûlée rest for 10 minutes before plating.

Serve the Bronte pistachio trilogy: place the crème brûlée at the center of the plate, the savarin on the left and the ice cream on the right, topped with chopped pistachios and served in a small wafer bowl.


This recipe is based on the pistachio’s triumphant aromatic quality and calls for a wine that is sweet, very fragrant, but not full- flavored: I suggest a not too heavy-bodied Passito di Pantelleria or, if a more delicate tasting wine is preferred, Moscato di Noto Passito.

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