I love pistachios, from good siciliana, and of course must be to Bronte. Is’ an exceptional product and Bronte pistachio gelato vero is absolutely spectacular. I did not, however, the ice cream maker and then I have to limit myself to the Parfait. This is flavored with Pistachio paste: chocolate enhances the flavor and the grain is, Obviously, Bronte,too. The recipe for semi-cold can be found in ‘basics‘ but, for convenience, the summary.
Ingredients for a Parfait for about 10 people:
Composition of Parfait
- 300 grams of custard flavored with Pistachio
- 150 grams of soft meringue
- 500 grams of cream
- 150 grams of cream sauce and 120 grams of dark chocolate
- chopped pistachios of Bronte
For the custard you need
- 250 grams of whole milk
- 75 grams of sugar
- 3 egg yolks
- 10 grams of flour
- 10 grams of corn starch
- 50 grams of dough flavoured with Pistachio
Put the egg yolks in a bowl and crush them with a whip along with half the sugar, then add the flour and corn starch, until you get a homogeneous mixture. In a saucepan, pour the milk and bring to the boil. Remove from heat, pour in the milk over the egg mixture always beating with a whisk and then replace
all about fire, for about two minutes or until the mixture has thickened. Put the cream in a bowl and add the flavoured pasta.
For Italian meringue (use 150 grams, and the rest you can freeze):
- 100 grams caster sugar
- 35 grams of water
- 90 grams of egg whites
The only thing necessary is a food thermometer, because it is necessary to measure the temperature of syrup of water and sugar, that has to get to 121 degrees. Put the water and half the sugar in a saucepan and let them boil until they reach 121 degrees. In a large bowl, put the egg whites and pour flush water syrup and half of sugar by mounting both the compound with an electric mixer. Little by little, you will get a solid white shiny and swollen that you must continue to mount until it has cooled. Italian meringue that further after the preparation can be freeze and later used.
Composition of Parfait: Put the cream into a large container and mix until it becomes shiny. Merge slowly the Italian meringue, mixing with a spatula and doing a movement from top to bottom to keep her dismount. Whip the cream and add it to the mixture. Put the semifreddo in a Loaf pan (or even in mono portion molds) and store it in the freezer for at least five hours.
For the sauce, chop the chocolate fondant, pour the cream into a saucepan and bring it to a boil: to blend it with the chocolate, stirring until it has completely thawed and let stand the sauce at room temperature (not in the fridge because it consolidates).
Serve the semifreddo garnishing the dish with warm chocolate sauce and chopped pistachios of Bronte.