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1/2 tsp saffron
1 -2 green cardamon powder (opt)
1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)
1 tin Condense Milk ( Use Nestle Condense Milk for good results)
Milk Power ( Fill to the full the emptied condense milk tin)
8 tbsp water to dissolve milk powder
2 tbsp sugar ( Optional - Depending on how much sweet you need)
Step 1: Pour milk in deep bottom pan & cook at medium heat.Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring from time to time.
Step 2: Now add in pistachio powder.Cook for 5 minutes stirring continuously.
Step 3: Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.
Step 4: Now fill the emptied condense milk tin with milk powder. Add water to form a paste
Not to worry if there are some lumps remaining in the paste.
These lumps will give a good texture at the end result.
Add this milk powder paste to the boiling milk
Step 5: Cook the milk mixture on low flame to the above picture consistency. This will take approx 25-30 minutes to reach the desired consistency. (This will ensure no crystals)
Step 6: Note: How to take out Kulfi from the Molds
Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water (KEEP THE MOLD LID CLOSED).
Now open the lid & insert a medium size fork in the center of Kulfi Molds.
Pull the fork towards your side.
Kulfi will come out with the fork.
Pistachio nut ice cream
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup pistachios, coarsely chopped
Step 1: Grind the 1 1/3 cups of pistachios in a food processor until finely ground, but not to a paste. Set aside.
Step 2: In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes.
Step 3: Strain the warm nut mixture, pressing on the nuts to extract as much liquid as possible, and discard the solids. Return the milk and cream mixture to the saucepan. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
Step 4: In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 5: Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Step 6: Pour the custard through the strainer and stir it into the cream. Add the vanilla extract and almond extract and stir until combined.
Step 7: Refrigerate until cold. Pour into an ice cream maker and freeze according to the manufacturer?s directions. Once finished churning, fold in the ¾ cup pistachios with a rubber spatula.
Pistachio chocolate ice cream bombe
- 2 cup of cream
- 1 cup of milk
- 2 cups pistachio butter (see previous recipe under preserves)
- 100g sugar
- 4 egg yolks
- 3 drops of almond essence (optional)
- 200g 70% cocoa chocolate
- 200g chocolate sponge, bought or home made (recipe below)
3) for chocolate sponge:
- 125g butter
- 125 sugar
- 125 SR flour
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon cocoa powder
Step 1: 1) for Pistachio Ice Cream:
Place milk & cream in a pan over a very low heat and bring to a simmer. Whisk egg yolks and sugar in a bowl till combined. Whisk hot milk & cream into yolk mixture. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan. Cook gently until the mixture thickens and coats the back of the spoon. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. Mix together pistachio butter & custard mix. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour. Put mixture into prepared ice cream maker as per instructions for that appliance.
Step 2: Line 4-6 small bowls/moulds with cling film and scoop ice cream from maker into the bowls. Cut circles with a cookie cutter from the chocolate sponge and place on one on top of each bowl of ice cream and press down lightly, this forms the base of the bombe. Freeze until set and then remove from bowl by pulling the cling film. If the ice cream doesn’t come out, run hot water briefly around outside of bowl to release the ice cream.
Step 3: There are two ways of covering the bombe, you can either melt the chocolate and pour it over each bombe directly. Or you can line the bowls again with cling film, spoon melted chocolate into each one and spread chocolate up the sides of the cling film. Allow to set in the fridge for a few minutes and then insert the ice cream bombe into the chocolate case. Refreeze until ready to serve. You can hold the dessert like this for a week or two before using it.
Step 4: 3) for chocolate sponge:
Preheat oven to 180 degrees centigrade. Line an 8 inch cake tin with greaseproof paper. Remove cinnamon stick and star anis and pour remaining juice over plums. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
Step 5: Add one egg at a time and whisk in between both additions. Sift in flour and cocoa into butter mixture and fold in with a metal spoon. Add milk and fold together ingredients.
Step 6: Bake in oven for 20 minutes or until an inserted knife comes out of the sponge clean.
Cardamom, pistachio, almond & honey ice-cream
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- 1 tea spoon ground cardamom
- Crushed pistachios & almonds
Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil.
Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.
Step 3: Return to heat and continue to stir until the cream starts to thicken.
Step 4: This stage of cooking is known as nappe which is achieved between 82-85C.
Step 5: If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.
Step 6: Pass the mixture though a strainer and transfer to your ice-cream machine.
Step 7: Add the crushed pistachios and almonds before churning. Follow manufacturers instructions. Half way through the churning, add the honey (while ice-cream is still churning).
Saffron pistachio yogurt ice-cream...happy iwd
- 1 1/2 cups low fat cream
- 1 - 1 1/2 cups powdered sugar
- A good pinch of safrom
- 1/2 cup of pistachio nuts, chopped
- Saffron Caramel & pistachios for garnishing
Step 1: Take 1/4 cup of the cream, add the saffron to it, & microwave it for 30 seconds. Leave to cool & for the flavours to mature for at least 30 minutes.
Step 2: Beat the hung yogurt till smooth. It should be nice & thick, & hold peaks. Add the cream, the saffron cream, the sugar & beat well. Taste & adjust sweetness if required.
Step 3: Put into a freezer box & beat every hour to distribute the crystals.
Step 4: After about 4-5 hours, when it's beginning to get nice & thick, fold the chopped pistachios through & leave it to set for another 4-5 hours, preferably overnight.
Step 5: For the Saffron Caramel Sauce, I simmered some caramel from my jar in the fridge with a good pinch of saffron for 2-3 minutes. then I just left it to cool for about an hour for the flavours to steep.
Step 6: Remove the ice-cream to the fridge an hour before serving, drizzle with saffron caramel sauce, top with chopped pistachios & a few stands of saffron.
Fonte autore:http://passionateaboutbaking.blogspot.it/ vindee
4 1/3 cups / 500 g raw pistachios from Bronte
1 cup / 200 g granulated sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 1/2 tablespoons freshly grated lemon zest
scant 1/2 cup egg whites / 3 1/2 oz - from 3 large eggs
1 cup confectioners' sugar, for coating cookies
Preheat the oven to 350F / 180C.
Pulse the pistachios in a food processor with 1/2 cup / 100 g of the granulated sugar until the nuts are finely chopped. (Heidi note: I pulsed the nuts until they were the texture of chunky, gravelly sand / lightly pebbled.)
Combine the ground pistachio-sugar mixture with the honey, vanilla, and lemon zest in a large mixing bowl. Slowly add the egg white, mixing until the dough is well combined and soft. At this point, add the rest of the granulated sugar and mix gently.
Form the dough into small balls, 16 g / 12 oz, and roll them in the confectioners' sugar to coat well. Transfer the balls to cookies sheets lined with parchment paper, leaving at least an inch between each cookie.
Bake for 15-18 minutes, until the edges of each cookie are golden.
These cookies can be stores in a sealed container for up to 2 weeks.
Makes about 50 cookies.
Lime marinated Red shrimp Gragnano Spaghetti with pistachio pesto
300 grams of Pistachio nuts, whole
60 grams of Pine nuts
8 Prawns, red
8 tablespoons of Extra virgin olive oil (EVO)
320 grams of Pasta, Gragnano Spaghetti
1 pinch of Table salt
White lasagna with pistachio pesto and smoked cheese
200 grams of Egg Pasta, asagna
500 milligrams of Part skim milk
50 grams of White wheat all-purpose flour
30 grams of Butter
1 pinch of Nutmeg
1 dash of Table salt
4 tablespoons of Pistachio pesto
50 grams of Pistachio nuts, flour
150 grams of Smoked Scamorza
2 tablespoons of Pecorino romano
In a small pan with high sides put the flour and add a little milk, mix with a whisk so that the flour absorb all the milk, add very little milk at a time until you have a smooth batter. Once the flour is well mixed and there are no more lumps add the rest of the milk.
Pput the pan on the stove over low heat and, contiue stirring and let cook the bechamel sauce until you get a soft cream. Add salt,butter and sprinkle with nutmeg. Mix well. Cover with plastic film and let cool.
After 10 minutes, remove the film and add 4 tablespoons of pistachio pesto, mix well until creamy and smooth.
Assemble lasagna. Take a rectangular shape baking dish. Spread 2 tablespoons of pistachio and bechamel sauce on the bottom of the pan.
Lay sheets of lasagna pasta to cover the bottom of the pan. Read the cooking instructions on the lasagna package.
Add bechamel to coat lasagna pasta, than cheese and a dusting of pistachio flour.
Continue to layer until the last lasagna sheet and topo with pistachio sauce.
Sprinkle generously pecorino romano on top and put in the oven at 180 degrees for about 30 min.
Cook until golden brown and let it cool for at least 10 minutes before serving.
Tagliolini nests with salmon and pistachio nut pesto
600 grams of Salmon, fresh Norwegian
300 grams of Pasta, fresh tagliolini
100 grams of Pistachio nuts
50 grams of Cheese, grated
Cranberry and Pistachio Studded Cheese Log
230 grams of Cream cheese, softened
250 grams of Cheddar, grated
2 tablespoons of Toasted sesame seeds
75 grams of Cranberries, dried, chopped
75 grams of Pistachio nuts, chopped