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Pistachio Parfait, Pistachio Tuile, Strawberry Crystal Recipe
 
 
Pistachio Parfait, Pistachio Tuile, Strawberry Crystal
Jonathan Gushue, The Berlin, Kitchener, Canada
Jonathan Gushue, The Berlin, Kitchener, Canada
Flavors of Ontario
Total time: more than 2 hours

Preparation time: 30 minutes
Cooking time: 30 minutes
Waiting time for the strawberries: 20 hours in 2 stages
Freezing time: At least 2 hours 
 

 
Difficulty: Requires a certain dexterity
Ingredients
For 4 servings

Pistachio, Brown Sugar and Honey Tuile
- 340 g (12 oz.) softened butter
- 175 g (6 oz.) honey
- 750 ml (3 cups) flour
- 105 g (3 1/2 oz. / 7/8 cup) icing sugar
- 6 egg whites, room temperature
- 300 g (1 1/3 cup) brown sugar
- 1/2 tsp. corn starch
- 200 g (7 oz.) pistachios

Strawberry Crystal
- 1 kg (2 1/4 lb.) overripe strawberries
- 250 g (1 cup) granulated sugar

Pistachio Parfait
- 500 ml (2 cups) whole milk
- 10 egg yolks
- 100 g (1/2 cup) granulated sugar
- 50 ml (3 tbsp.) amaretto (or pistachio flavoring)
- 500 g (18 oz.) white chocolate
- 100 g (3 1/2 oz.) ground pistachios
- 500 ml (2 cups) whipping cream, whipped

Confit Rhubarb
- Poaching liquid

Poaching liquid
- 500 g (2 cups) sugar
- 1 liter (4 cups) water
- 100 ml (3 1/2 oz.) grenadine
Method

Pistachio, Brown Sugar and Honey Tuile

  1. Blanch the pistachios in boiling salted water for a few seconds, then plunge them into cold water to remove the skins more easily.
  2. Crush the pistachios in a mortar or blender to form coarse crumbs.
  3. In a stand mixer, combine all the ingredients except the pistachios until smooth.
  4. Preheat the oven to 160° C / 325° F.
  5. Spread the batter thinly on parchment paper-lined baking sheets in the desired shape and bake until just set (3 minutes).
  6. Press the pistachio crumbs on top.
  7. Continue baking until the tuiles are cooked, 5-6 minutes longer. 

Strawberry Crystal

  1. In a large bowl, combine the sugar and berries. Mash together with a potato masher and let stand at room temperature for at least 12 hours.
  2. Pour into a fine strainer set over a bowl and let stand overnight without pressing or otherwise trying to expedite the process.

Pistachio Parfait

  1. In a bowl, whisk the egg yolks with 40 g (3 tbsp.) sugar until pale and the mixture forms a ribbon.
  2. Place the milk and remaining sugar into a saucepan, whisk and bring to a boil.
  3. Pour the hot milk over the egg yolks, whisking constantly.
  4. Return the mixture to a saucepan and heat gently, stirring constantly, until the mixture reaches a temperature of 80° C. The crème anglaise should be thickened enough to coat a spoon.
  5. Add the chopped chocolate to the hot crème anglaise and stir until metled. 
  6. Allow to cool, then fold in the pistachios and whipped cream.
  7. Pour into greased or parchment-lined molds and freeze. 

Confit Rhubarb

  1. In a saucepan, prepare the poaching liquid by dissolving the sugar in the water over medium heat, then adding the grenadine.
  2. Meanwhile, peel the string off the outside of the rhubarb. Cut the stalks into short lengths.
  3. Poach in the liquid until tender, about 30 minutes.

Presentation

  1. Place a spoonful of confit rhubarb in the center of each plate.
  2. Unmold the parfaits - the easiest way is to dip each mold quickly into hot water. Place the parfait in the center of the confit rhubarb.
  3. Garnish with a pistachio tuile.
  4. Finish with a drizzle of the strawberry crystal.
 
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