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Prodotti al Pistacchio di Bronte

Products on offer

  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour

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  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

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Fig & rosewater ice-cream with crushed pistachios & dark chocolate

Ingredients:

- 4 egg yolks
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- Figs (peeled)
- 2 table spoons rose water
- Crushed pistachios
- Dark chocolate chips (70%)

Published in Break
Thursday, 02 April 2015 00:00

Chocolate pistachio

Nigella lawson's -chocolate pistachio fudge
 
 
 
Ingredients:
- Dark Chocolate- 350 g (broken roughly)
- Condensed milk- 400 g
- Salt -a pinch
- Butter 1 tablespoon
- Pistachio 150 gms (lightly roasted and pounded)
Preparation:

Step 1: Take a heavy bottom pan, in it put all the ingredients. Put it on a low flame and let the chocolate melt.

Step 2: At no point during the entire process of cooking the chocolate should boil.

Step 3: Keep mixing and cooking on low flame till the mixture thickens.

Step 4: The condensed milk helps give the dish a fudge like texture.

Step 5: Pour the mixture into an aluminium foil tray, as it's easy to remove from it.

Step 6: Let it chill for 2 hours and then cut into pieces.

 

Fonte autore:http://www.cookingoodfood.com/

 

Published in Break

Fig & rosewater ice-cream with crushed pistachios & dark chocolate

Ingredients:

- 4 egg yolks
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- Figs (peeled)
- 2 table spoons rose water
- Crushed pistachios
- Dark chocolate chips (70%)
 

Preparation:

Step 1: Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.

Step 2: Return to heat and continue to stir until the cream starts to thicken.

Step 3: This stage of cooking is known as la nappe which is achieved between 82-85C.

Step 4: If the cream is not heated sufficiently, the ice-cream will be thin and watery.

Step 5: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.

Step 6: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes chips before churning.

Fonte autore:http://swirlandscramble.blogspot.it/

Published in Break

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

Published in Torte
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