- 160 g whipped cream
- 20 g finely chopped pistachios
- 4 biscuits for decoration
8 to 16 small verbena or mint leaves
Spoon half of the whipped cream onto a plate.
Arrange the scoops of Pistachio ice cream.
Garnish with the rest of the whipped cream.
Sprinkle with pistachios and decorate with the biscuit and verbena or mint leaves.