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Pistachio Parfait, Pistachio Tuile, Strawberry CrystalTheWorldWideGourmet.com

Flavors of Ontario

Total time: more than 2 hr

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

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Nutritional values

per 100 g

per portion

Energy:261.3 kcal

Proteins:4.2 g

Fats:11.4 g

Carbohydrate:36.9 g

Fibers:2.1 g

Sugar:25 g

Cholesterol:49.9 mg

Sodium:47.5 mg

Calcium:42.3 mg

Energy:4349 kcal

Proteins:69.5 g

Fats:189.5 g

Carbohydrate:614.5 g

Fibers:34.3 g

Sugar:416.6 g

Cholesterol:829.7 mg

Sodium:790.6 mg

Calcium:704.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Pistachio, Brown Sugar and Honey Tuile

340

g

softened butter

175

g

honey

750

ml

flour

105

g

icing sugar

6

egg whites, room temperature

300

g

brown sugar

2.5

ml

corn starch

200

g

pistachios

**Strawberry Crystal

1000

g

overripe strawberries

250

g

granulated sugar

**Pistachio Parfait

500

ml

whole milk

10

egg yolks

100

g

granulated sugar

50

ml

amaretto (or pistachio flavoring)

500

g

white chocolate

100

g

ground pistachios

500

ml

whipping cream, whipped

**Confit Rhubarb

rhubarb

poaching liquid

**Poaching liquid

500

g

sugar

1000

ml

water

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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