Products on offer

  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.



  • 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


  • 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.


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


Saturday, 27 June 2015 00:00

Spiced carrot baba au rhum with candied carrots and pistachio Featured

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Spiced carrot baba au rhum with candied carrots and pistachios


For the Cake:
- 2 cups carrot juice
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 3 ounces (6 tablespoons) unsalted butter, softened; more for the molds
- 1- 1/2 cups all-purpose flour; more for the molds
- 1-1/2 teaspoons ground allspice

- 1 teaspoon cinnamon
- 1/2 teaspoon ground star anise
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup chopped unsalted pistachios (for garnish)

For the Candied Carrots:
- 2 cups granulated sugar
- 2 large carrots, peeled and cut into long julienne strands to yield 1 cup
- 1 cinnamon stick
- 1 whole star anise

Step 1: For Cake:
Combine the carrot juice and ginger in a medium saucepan and bring to a boil over medium heat. Boil until reduced to 3/4 cup, about 25 minutes. Let cool to room temperature. Position a rack in the center of the oven and heat the oven to 325 degrees, butter and flour 8 baba au rhum molds (2-1/4 to 2-1/2 inches tall). Set aside on a large rimmed baking sheet. In a medium bowl, whisk the flour, allspice, cinnamon, star anise, baking soda, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. On medium-low speed, add one of the eggs, mix until mostly blended, and then add the remaining egg. On low speed, alternate adding the flour mixture and the carrot reduction in tow additions each. Mix each addition until just combined. Spoon the batter into the prepared molds, filling each a little more than half full. Swirl the batter with a skewer to smooth the tops. Bake the cakes until a cake tester inserted into the centers comes out clean, 20 to 22 minutes. Cool the cakes on a rack for 10 minutes and then carefully invert to remove from the molds. Cool the cakes upright on the rack. The cakes may be served warm or at room temperature.

Step 2: For Candied Carrots:
Bring the sugar and 2 cups water to a boil in a medium saucepan over high heat. Add the carrots, cinnamon stick, and star anise. Reduce the heat to maintain a simmer; simmer gently, stirring occasionally, until the carrots are translucent, soft,a and slightly sticky to the touch, about 30 minutes. Discard the cinnamon and star anise. Remove the carrots with a slotted spoon and set aside. Reserve the syrup. To serve, dip each cake in the syrup for about 3 seconds,pit it on a dessert plate, and drizzle with about 1 teaspoon syrup. Garnish with the candied carrots and pistachios.

Fonte autore:moogie


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