Name: Pistachio Bostock
Cook time: 35 min
Yield: 8
Ingredients: FOR THE PISTACHIO CREAM; 100g pistachio kernels; 30g icing sugar; 200ml double cream; FOR THE BOSTOCK; 8 thick slices of day-old brioche; 100ml caster sugar; 6tbsp Cointreau; 50g pistachios, finely chopped; 400ml double cream; Pared orange zest, to serve; Icing sugar, to serve

VMG Recipes