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A Recipe Is a Story That Ends With A Good Meal!
Ingredients
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
1 1/2 ounces cream cheese, softened
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tbsp light corn syrup
1/2 cup toasted pistachios
1/4 tsp pure almond extract
1/4 tsp salt
3 tsp PISTACHINO paste
Directions
1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
2. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract, PISTACHINO paste and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
4. Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze.
Ingredients
Macarons
100g egg whites
100g granulated sugar
100g almond flour
100g powdered sugar
2 tbsp PISTACHINO paste
Green food coloring
Pinch of sea salt, for garnish
Filling
100g heavy cream
250g good quality white chocolate
2 tbsp PISTACHINO paste
Green food coloring
Directions
1. Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
2. Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
3. Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
4. Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form.
5. Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Drizzle in pistachio paste and green food coloring.
6. Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So, repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
7. Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1-inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with a little sea salt as a garnish.
8. Pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
9. While the macarons are baking, make the filling. In a small microwave-safe bowl, microwave the heavy cream for 45 seconds. Remove, then stir in white chocolate, PISTACHINO paste, and green food coloring.
10. Scoop mixture into a piping bag fitted with a 1/2-inch tip, and place in the fridge to harden.
11. Pipe the filling onto a macaron and sandwich with another macaron. Repeat with all macarons.
Ingredients
Crust
125g Butter
250g Flour
1 tsp Baking Powder
6 tsp water
2 tsp sugar
Homemade ashta
2 tsp flour
2 tsp cornstarch
1 tsp sugar
1 cup whipping cream
1/2 cup milk
2 tsp PISTACHINO PASTE
Blossom Water or Vanilla
Directions
1. For the crust, in a food processor, combine the sugar, flour and butter, and process until the mixture forms a ball. Then add the water and the baking powder. Lay them in a tarte pan until the crust is even.
2. For the filling, beat the whipping cream with the milk, then add the flour, the cornstarch, the sugar and mix well. Add the blossom water and PISTACHINO paste at the end. Mix again.
3. Keep the tart in the refrigerator. Remove about 15 minutes before serving.
Ingredients
1/2 cup raw unsalted pistachios
20 large dates
10 tbsp PISTACHINO paste
Directions
1. If the dates aren't already, run a small paring knife down the side of each of the dates in order to open them up.
2. Stuff about a half tablespoon of PISTACHINO paste inside each date and press three pistachios into it
Ingredients
1/2 cup salted butter
3 tbsp vegetable oil
2 large eggs
1 cup granulated sugar
1 tsp lemon zest
2 tsp lemon juice
2 tbsp rose water
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup almond Flour
2 tsp ground cardamom
1 tsp baking powder
2 tsp PISTACHINO Paste
Fresh pistachios
3/4 teaspoon salt
Directions
1. Preheat oven to 350°F.
2. In a standing mixer, cream butter, oil, eggs, and sugar about 2 minutes. Add in lemon zest, lemon juice, rose water, PISTACHINO paste and vanilla extract.
3. Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
4. Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top.
5. Sprinkle crushed pistachios and rose petals and powdered sugar
Ingredients
1 tbsp powdered ground rice
1/2 cup water
2 1/2 cups milk
4 tbsp sugar
Powdered cinnamon
3 tbsp PISTACHINO
Directions
1. Dissolve the rice in the water.
2. Mix half the milk, the PISTACHINO cream and cook until it thickens and bubbles start to form at the surface. Add 1/2 cup more milk, if the mixture is very thick.
3. Mix the other half of the milk and cook until it thickens and bubbles start to form at the surface. Add 1/2 cup more milk, if the mixture is very thick.
4. Pour the first layer into the cup, then arrange the biscuits on it, and layer the one with PISTACHINO on the top.
5. Decorate with rose petals and pistachios
Ingredients
1 1/2 cups espresso (or strong coffee), room temperature
1 tbsp vanilla extract
40 sponge cake ladyfingers
6 egg yolks (large)
3/4 cup granulated sugar
2 cups full fat cream cheese cold
2 cups heavy whipping cream cold
PISTACHINO spread for Topping
Directions
1. In a bowl, add 1 1/2 cups espresso and quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
2. Combine 6 yolks and 3/4 cup sugar and 1 tbsp of vanilla extract continue whisking over a saucepan of boiling water on low heat for 9-10 minutes until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly.
3. Then Beat 2 cups full fat cream cheese to loosen it a bit then mix it with the warm yolk mixture until blended.
4. In a separate bowl, Whip 2 cups of cold heavy whipping cream for about 3-4 minutes to medium peak form. Fold half into the cream cheese mixture then fold in the remaining half until everything is well combined.
5. Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then add PISTACHINO spread as topping and serve.
Ingredients
4 cups ice
4 tbsp Matcha green tea powder
1 tsp vanilla bean paste
2 cups milk or cream
3 tbsp sugar
2 tsp PISTACHINO paste
Fresh pistachios
Directions
1. Blend together milk, sugar, vanilla bean paste, matcha green tea powder, PISTACHINO and ice until well blended.
2. Pour into a tall glass and top with fresh pistachios.
3. Serve immediately and enjoy every sip!
