- 100 g unsalted pistachios
- 200 ml milk
- 30 g sugar
- 300 ml single cream
- A few drops of almond milk
- Pinch of salt
Place the pistachios, milk, cream, sugar and a pinch of salt in a saucepan, partially cover and cook for 20-30 minutes over a low heat.
Blend in a food processor and then strain through a fine sieve.
Flavour with a few drops of almond milk.
If the sauce is too thick, add a little single cream.