Pistachio cream

Almond milk (unsweetened), Coconut milk (unsweetened), Pistachio urbech, Erythritol, Allulose, Cocoa butter, Agar-agar, Xanthan gum

Cooking: 10 min, Blend with a blender: 5 min, Mix: 5 min, Mix: 5 min, Heat on the stove: 10 min, Boil: 5 min, Mix: 5 min, Let it stand: 30 min, Chill in the refrigerator: 4 h, Blend with a blender: 5 min

Add almond milk (525 g), full-fat coconut milk (150 g), dry coconut milk (50 g), vanilla extract or pistachio flavoring to a saucepan. If desired, add spinach powder or liquid chlorophyll for color.

Blend the mixture with an immersion blender until smooth.

Mix erythritol (67 g), allulose (67 g), agar-agar (13 g), and xanthan gum (5 g).

Combine pistachio paste (100 g) and melted cocoa butter (30 g). Stir until a smooth paste forms.

Place the saucepan over medium heat. Once the dry milk is completely dissolved, add the mixed dry ingredients.

Constantly stirring, bring to a boil.

After boiling, remove from heat, add the pistachio paste with cocoa butter, and mix until all components are combined. Blend with a blender if necessary.

Cool the cream to room temperature. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours, preferably overnight.

After stabilization, transfer the cream to a stand mixer and blend until smooth.