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Prodotti al Pistacchio di Bronte

Products on offer

  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios

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  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.

    INGREDIENTS:

    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.

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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

    ADD TO CART

Saturday, 21 March 2015 00:00

Chia Yoghurt with Cacao Nibs pistachio

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Pistachio-Chia Yoghurt with Cacao Nibs

7 ounces of Pistachio nuts, with shell
1 tablespoon of Natural vanilla extract
1 Oranges
3 tablespoons of Lemon juice
1/2 cup of Chia seeds
2 Green kiwifruit, peeled and chopped
4 tablespoons of Agave syrup
1/2 cup of Cocoa Bean, nibs


1 cup of Raspberries

Soak the peeled pistachios for some time, at least an hour, better even longer (maybe overnight).

Drain and rinse the pistachios into a colander and set aside. In a blender or food processor, combine the pistachios, vanilla extract, agave or maple syrup, lemon juice, salt, orange juice and zest. Pulse until you have a really thick cream-like yoghurt.

Again using a blender, combine the chia seeds, kiwis, the remaining tablespoons of agave and lemon juice. Pulse until smooth.

To assemble the yoghurt: begin with a layer of yoghurt, continue with 2 dollops of kiwi-chia-puree, then berries. Garnish with a few sprinkles of cacao nibs. Repeat the steps until your jar or small bowl is filled, top with cacao nibs.

Fonte:http://worldrecipes.expo2015.org/en/recipe-pistachio_chia_yoghurt_with_cacao_nibs_8727.html

 



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