If you've got a sweet tooth, you'll love this gourmet dessert.


  • 750ml evaporated milk

  • 120ml thickened cream

  • 120g sugar

  • 3 tbs pistachio kernels, coarsely crushed

  • ½ tsp cardamom powder

  • 80ml Nespresso Monsoon Malabar coffee


  • 1.

    In a heavy based saucepan, put the evaporated milk, thickened cream and sugar. Cook on low heat for 20 minutes, making sure to keep scraping the sides.

  • 2.

    Add the pistachio and cardamom powder just before removing from the heat.

  • 3.

    Once the mixture is removed from the heat, add a 80ml espresso shot of Nespresso Monsoon Malabar coffee to the mix.

  • 4.

    Allow mixture to cool then set in any airtight moulds. Closed moulds are important as air could affect the crystallisation.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 549kj
  • Fat Total 31g
  • Saturated Fat 16g
  • Protein 16g
  • Carbohydrate 54g
  • Sugar 51g
  • Sodium 224mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Nespresso has teamed up with chef Kumar from Woolloomooloo’s award winning Indian restaurant Aki’s to create some beautiful new recipes. 

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