Mentioned in this video:
Ingredients
* 1 heaped cup shelled unsalted pistachios (150g)
* ¾ cup whole milk (190ml)
* 2 tablespoon unsalted butter (30g)
* 3.5 oz white chocolate (100g/about 1 cup)
* 1 tablespoon powdered sugar (icing sugar)
Instructions
* Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.
* Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them.
* Add the pistachios to a food processor with only ¼ cup (80ml) of the milk and 1 tablespoon of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage.
* Put the remaining milk (½ cup/125ml), butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside.
* Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired (there’s no need to heat the milk up first).
* The pistachio cream will keep well in the fridge for 2 weeks.
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We are Carissa, Iwan & Frankie the sausage dog, and in 2020 decided one night over a bottle of wine that moving from North Wales to Portugal would be a good idea. Within a month we were on the road to Portugal to find the perfect piece of land to call home. We picked up Albi, Joao and Simao the cats along the way, as well as Diogo the podengo and a flock of chickens.
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1 дек 2023
