- Pistachios (ground), 100g
- Butter, 75g
- Icing sugar, 80g
- Flour, 30g
- Egg white, 3
- Strawberries, 20
Step 1: Melt the butter in a saucepan until it’s slightly brown. Set aside and keep it warm. Grind pistachio until fine, almost like powder.
Step 2: In a bowl, put in ground pistachio, almond powder, flour, icing sugar. Mix well. Then, put in the melted butter and give it a good mix.
Step 3: Now, put in the egg white. At this point, you need to use electric mixer/whisk to mix all the ingredients until double their volume. Cover and put the mixture in the fridge to chill for 2 to 4 hours.
Step 4: Preheat the oven at 180°C.
Step 5: Use mini muffin mould (with 3cm diameter) or the classic rectangular mould. Spoon the mixture into the mould.
Step 6: Slice or quarter the strawberries. Put it and push it slightly into the mixture. Meanwhile, roughly crush the pistachios and sprinkle on top of the mixture.
Step 7: Put the mould in the oven, and bake for about 20 minutes or until the financiers rise and golden brown. Remove from mould sprinkle a little bit of icing sugar.
Fig & rosewater ice-cream with crushed pistachios & dark chocolate
- 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%)
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.
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.