nistisimo-gliko

Easy Refrigerator Dessert

vegeterian chef sweet
INGREDIENTS
  • 300 g digestive biscuits
  • 150 g plant-based butter
  • 1200 g Karpos Pistachio Drink (Olympus)
  • 100 g sugar
  • 120 g corn flour
  • 300 g Aegina pistachio spread
  • 2 vanilla powders
  • 130 g KARPOS Pistachio Drink Olympus
  • 200 g dark chocolate (52% cocoa)
  • Crushed Aegina pistachios
METHOD
  1. Add the plant-based butter to the crushed biscuits and mix very well.
  2. In a 26 cm springform pan lined with parchment paper, pour the biscuit mixture and press it down evenly.
  3. In a pot, add the Karpos Pistachio Drink, sugar, and corn flour. Cook over heat, stirring constantly, until it boils and thickens.
  4. Remove from heat, add the vanilla and pistachio spread, and mix very well.
  5. Pour the cream over the biscuit base, cover with cling film touching the surface, and let it cool completely.
  6. In a small pot, heat the KARPOS Pistachio Drink until it just reaches boiling, then remove from heat.
  7. Pour the hot drink over the finely chopped chocolate and mix well until melted and smooth.
  8. Add the glaze on top of the cream and let it set.
  9. Garnish with crushed pistachios, cut, and serve.
  10. Serve the flatbreads with whatever you like.
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