Savannah_
01-07-2012, 21:34
Citaat door -kiki-:
O&V is 70 km van hier, heb maar 80 grm nodig, heb jij makkelijk recept wat ik kan volgen?
Geen recept met drank in want moet rekening houden met de bambinos hier
Ik heb deze gevonden die mij wel makkelijk lijkt. Het is wel in het Engels, als je vertaling wil dan hoor ik het welGeen recept met drank in want moet rekening houden met de bambinos hier
Ingredients
500g skinned pistachios xx
250g caster sugar
1 tbsp glucose syrup
1/3 cup water
Optional – 1 or 2 drops green food dye
xx The best way to skin pistachios is to soak them in boiling water for about 3-4 minutes, after which the skins can be slipped straight off. Once the skins are removed, drain the nuts and spread them in a single layer on a baking tray and “dry” them for about 15 minutes in an oven preheated to 100 degrees Celcius – careful not to toast them as I find this changes the flavour (and colour) to something akin to toasted almonds.
1. Place the skinned pistachios, sugar, glucose syrup and water into a food processor
2. Give the ingredients a quick blitz, after which you’ll see the nuts break down into smaller pieces. Scrape down the sides and continue to process for a few minutes at a time, making sure that you stop intermittently to scrape down the sides to ensure that it’s blending evenly.
3. Once the mixture starts to form a smooth paste, you can add a few drops of green food dye to give the paste a very pretty colour – make sure you don’t add too much as you don’t want the paste to resemble a crayon, but rather to be as close to the natural colour of pistachios as possible.
4. Once the paste is as smooth as possible (home food processors won’t have the power to make a silky smooth paste like the commercial ones that you can find), you can place it in a ziplock bag which can be stored in the fridge for a month (or frozen for longer).
This paste is fabulous because it can be used for any number of applications – you can use it to make ice cream, flour a buttercream, cake batter, pastry cream – whatever you like! Or you can save it for my next two posts – pistachio ice cream and pistachio salambos