The viral Dubai Pistacchio Chocolate has soaked up all pistacchio creams available in shops. I even went to an Italian Supermarket where I was lucky a couple of month ago to get some.
On my way back home I bought pistacchios in their shell and sat down at my table to take off the shells. A lot to do and I calculated that a bag with 250 g would bring 150 g of pistacchios.
Sadly no, just 100 g. Luckily I had a small 50 g package of already shelled at home.
To prepare the pistacchio cream you will need a strong foodprocessor or Thermomix.
Ingredients:
150 g cleaned pistacchios
1 large tablespoon icing sugar
190 ml whole milk
100 g white chocolate
30 g butter
Add pistacchios with sugar and 90 ml milk to the foodprocessor and mix well until you have some kind of paste. If it is still a little coarse, don't worry.
In a pot melt chocolate with butter and milk and cool it down a little. Add the pistacchio mix.
For a smoother texture put it back in the foodprocessor and give it a good mix.
Fill in some jar and put in the fridge over night.
It is interesting to check the ingredients listing on the pistacchio cream. When I read it I found lots of palm oil, thickeners and a lot less pistacchios than I thought.
The homemade version is a lot nuttier.
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