Pixie Pudding

By hardlikearmour
February 21, 2011
31 Comments


Author Notes: This pudding is a reinterpretation of a dessert bar from Pix Patisserie. The pudding is pistachio almond flavor, and it is accompanied by a rose-scented raspberry coulis. I tinkered with a recipe for pistachio cremé anglais by Rose Levy Beranbaum to convert it into a pudding. The richness of the pudding is nicely balanced by the sweet tart coulis. Since the color of the pudding is not instant-boxed pistachio pudding green, a sprinkling of chopped pistachios on top is a nice hint at the flavor. If you want a purely creamy pudding, feel free to omit them.
You will have more coulis than you need for this recipe. It's great with yogurt, ice cream, or stirred into sparkling water. - hardlikearmour
hardlikearmour

Food52 Review: Hardlikearmours pixie pudding is a creamy, refreshing treat. The pudding infused with the nuts is delicious, I had to hold myself back from eating it just like that. The raspberry coulis and the pudding is a wonderful pairing. I made the coulis in two batches. To one batch I added 1 tsp of rose water and to the other batch I added 1/2 tsp. I liked less rose water in this recipe but that could just be my taste. All in all I think this is a lovely dessert. The tart/sweet raspberry coulis with the creamy nut-infused pudding is absolutely delicious. I loved the contrasting textures and tastes and I would definitely make this pudding again. - sdebrangosdebrango

Serves: 6 (approx. 1/2-cup servings)

Ingredients

Rose-scented Raspberry Coulis

  • 12 ounces frozen raspberries (or freeze fresh ones to help them release their juice better)
  • 1/4 cup water
  • 1/4 cup sugar (plus additional to taste)
  • 1 teaspoon fresh lemon juice
  • 1 - 2 teaspoons rose water (depending on how rosy you like it)

Pistachio-Almond Pudding

  • 1/2 cup raw shelled pistachios (plus additional for garnish)
  • 1/4 cup slivered almonds
  • 2 cups whole milk
  • 1/2 to 2/3 cup sugar
  • 1/4 cup corn starch
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions

Rose-scented Raspberry Coulis

  1. Combine raspberries, water, and 1/4 cup sugar in a small to medium sauce pan. Heat over medium heat, stirring occasionally until sugar is dissolved and raspberries are starting to break apart. Transfer to blender or food processor, and blend until smooth. Strain through a fine mesh strainer into a bowl. You will need to stir and press the raspberry pureé with a rubber spatula to extract as much pulp as possible. When you are done the strainer should contain a pile of seeds, and not much else. Stir in the lemon juice and rose water (start with 1 tsp, and add additional if desired.) Add sugar to taste, keeping it on the tart side. Transfer to a jar or other suitable container and refrigerate.

Pistachio-Almond Pudding

  1. Toast pistachios and almonds in separate pans at 350º F for 5 to 8 minutes shaking pans every 2 to 3 minutes to promote even browning. The almonds will need to be removed from the oven when they are lightly browned. Give the pistachios a minute or two longer than the almonds. Allow to cool. (If you want your pudding to be paler in color and slightly yellow-green, you can remove the skins from the pistachios. Fair warning – it is a pain in the rear, and doesn't affect the taste.)
  2. Transfer cooled nuts to the work bowl of your food processor, and whirr until finely chopped and starting to clump together. Transfer chopped nuts to medium saucepan. Add milk to saucepan, and whisk to combine. Bring to a simmer over medium heat, whisking frequently to prevent scorching. Remove from heat, cover, and allow to steep for at least 45 to 60 minutes. Strain milk into a medium bowl or large glass measuring cup using a fine mesh strainer. Press nuts with spatula to extract as much milk as possible.
  3. Wash and dry saucepan, whisk, and strainer. Combine sugar, corn starch, and salt in saucepan. Slowly whisk in cream, then egg yolks, then milk. Heat over medium-high heat, whisking constantly until mixture thickens and just starts to bubble. Decrease heat to medium. Using a wooden spoon or heat proof spatula stir continuously, making sure to scrape sides and bottom of pan. Cook an additional 1 to 2 minutes, until mixture coats the back of the spoon very thickly. Strain mixture into medium bowl, then stir in vanilla and almond extracts.
  4. Transfer to serving dishes, and cover with a layer of raspberry coulis. Refrigerate until cool and fully set (approximately 2 hours.) If you are not covering with the coulis, make sure to press a layer of plastic wrap onto the surface to prevent skin formation. Sprinkle with chopped pistachios, and serve.

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Fruit|Make Ahead|Spring|Summer|Dessert

Reviews (31) Questions (0)

31 Comments

Rachelrum July 2, 2011
The Pixie was hands down one of the most unique and delicious desserts I tasted while in Portland. It's a fabulous dessert to inspire a new creation and I can't wait to try this!
 
Author Comment
hardlikearmour July 2, 2011
The Pixie is amazing. I don't claim my reinterpretation does it justice!
 
wssmom July 2, 2011
Love.
 
Author Comment
hardlikearmour July 2, 2011
Thanks!
 
Anitalectric February 24, 2011
this looks gorgeous
 
Author Comment
hardlikearmour February 24, 2011
Thanks, Anitalectric! It tastes pretty gorgeous, too.
 
Cook T. February 22, 2011
The funny thing is, I loved green boxed pistachio pudding as a kid. Haven't had it since but also have never had homemade/real pistachio pudding either. I can't wait to try this and find out just how much better the real is than the powder.
 
Author Comment
hardlikearmour February 22, 2011
I loved it, too, as a kid. Especially when my mom would turn it into popsicles. Let me know if you try it.
 
Aliwaks February 22, 2011
LOVE rose water + pistachios
 
Author Comment
hardlikearmour February 22, 2011
It goes really well with raspberries, too!
 
gingerroot February 21, 2011
Seriously gorgeous and I love the flavor combination. YUM!!
 
Author Comment
hardlikearmour February 21, 2011
thanks, gingerroot!
 
fiveandspice February 21, 2011
Mmmm, love pistachio pudding! But, I can't eat almonds. Do you think there's a way to do it without?
 
Author Comment
hardlikearmour February 21, 2011
Sure, just increase to 3/4 cup pistachios!
 
TheWimpyVegetarian February 21, 2011
This is one of those times that I'm really sorry I'm allergic to nuts! This looks just beautiful to look at and to eat!!
 
Author Comment
hardlikearmour February 21, 2011
Ouch, nut allergy sucks!
 
dymnyno February 21, 2011
Oh my g...! Another fabulous , delicious, gorgeous, amazing pudding. Next week: is there only one recipe for The Master Cleanse?
 
Author Comment
hardlikearmour February 21, 2011
LOL, dymnyno. I seriously hope the next challenge is for something low-cal! Best celery recipe comes to mind.
 
TheWimpyVegetarian February 21, 2011
Best celery dish sounds perfect!!!
 
kmartinelli February 21, 2011
Love the name, the color, the flavor profile - looks and sounds amazing!
 
Author Comment
hardlikearmour February 21, 2011
Thanks, kmartinelli! My husband and I had to eat a significant quantity in the taste-testing process.
 
wssmom February 21, 2011
My son is coming for dinner tomorrow night with the new girlfriend - this will be on the menu!
 
Author Comment
hardlikearmour February 21, 2011
Great! Let me know how it comes out, and how you like it. I know my palate is biased, and my husband is not the most discerning test subject.
 
Midge February 21, 2011
What a lovely photo; sounds delicious!
 
Author Comment
hardlikearmour February 21, 2011
I think it's pretty darn delicious, but I'm certainly biased ;)
 
testkitchenette February 21, 2011
This is wonderful! I am in love the with anything pistachio as well.
 
Author Comment
hardlikearmour February 21, 2011
Thanks, testkitchenette! The pistachio is the dominant flavor in the pudding.
 
mrslarkin February 21, 2011
Yum! Love pistachio anything. Love the name too!
 
Author Comment
hardlikearmour February 21, 2011
The dessert it's modeled after is called the Pixie, so no creativity on my part! It's amazing how much nut flavor the milk takes on from the ground nuts.
 
drbabs February 21, 2011
Wow, this looks fabulous. My husband would love this (minus the rosewater--he's allergic).
 
Author Comment
hardlikearmour February 21, 2011
Thanks, drbabs! I like the rosewater, but it is certainly not essential.