• 150 g White chocolate

  • 60 g Unsalted pistachios

  • 200 g Brown sugar

  • 200 ml LILAH

  • 50 ml Cream

  • 50 g Butter

  1. Lightly brown the pistachios in a frying pan.

  2. In a stainless steel saucepan put LILAH, cream, sugar and butter while stirring constantly to caramelize the whole. It is important that the preparation begins to boil. At a temperature of 120°C stir for 5 min. Remove the pan and stir another 5 min so the mixture thickens. At this time incorporate the pistachios and crushed chocolate.

  3. Spread regularly with a spatula in a rectangular shape (18 x 26 cm) or a cake pan. Place the form in the refrigerator for 5 hours to solidify the mixture.

  4. Cut into small pieces.

© 2017 Fusion Drinks GmbH

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