Vanilla beansFrom Tahiti or Madagascar, a good vanilla bean is always better than vanilla extract, so use vanilla beans in your creams. You can find them everywhere but try to buy organic ones, they are much better and since they are untreated, there won't be any pesticides in your infusions.
Pistachio Paste
You can make it yourself, but unsalted pistachios are very expensive. So you can use an industrial paste that contains 50% of pistachio, colored or not. If you use uncolored paste, add a few drops of green gel-paste food color. You can easily buy some pastes on Amazon.com.
Glucose syrup
It is not always necessary to use it but it will lighten your creams. It is much more useful when you make ice-cream because it will stabilize it and make it creamier. It will also prevent the ice-cream from frosting and melting too quickly. You can also find some on Amazon.com. Personally, I use Caullet glucose syrup. Inverted sugar
Just like glucose syrup, it is not always useful and approximately has the same properties. You can even replace it with glucose syrup but you will have to add a little bit of sugar because glucose has very low sweetening properties and vice versa. I personally use it in my jellies to make them more melting. You can find some on Amazon.com.
