Ingredients
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2 cups + 1/2 cup (225g + 90g / 9 oz + 3.2 oz) Pistachiosblanched and with no shells
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2 1/2 cups (280g, 9.8 oz)) Confectioners' Sugar
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1/4 tsp Orange Flower WaterSee link below to buy on Amazon
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1/3 cup (55g / 2 oz) Roasted Pistachio OilSee link beelow to buy on Amazon
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120g + 150g (4.2 oz + 5.29 oz) Granulated Sugar
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35g (1.23 oz) Unsalted Butter
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600 ml (20.28 fl oz) MilkI used skim milk and it worked great
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500 ml (16.9 fl oz) Heavy Cream
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3 Tbsp (3pk) Powdered Gelatineor 10 gelatine leaves
Directions
Steps
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1
Done
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Special EquipmentFood processor, springform pan, aluminum foil, and I would recommend a kitchen scale for accurate results. |
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2
Done
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Make the Pistachio Nut CrustLine the outer bottom of a springform pan with foil. Chop 90g of the pistachios. Add 120g of granulated sugar to a pan over medium heat until it melts. Do not stir. Once the sugar has melted, increase the heat to medium-high until it turns caramel in color - do not stir. Remove from heat and immediately add the 35g of butter and the chopped pistachios and stir well. Add the mixture to the springform pan and either using your hands or a piece of parchment paper, flatten the mixture evenly and set aside. |
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3
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Make the Pistachio PasteUsing a food processor, grind 2 cups of the pistachios (they should be blanched pistachios, and of course no shells) into a smooth paste (5-10 minutes). Add teh confectioners' sugar, 1/4 tsp salt, and the orange flower water and continue processing. Slowly add the pistachio oil and process until it has a silky texture. If it is too thick, add 2 Tbsp of water and continue processing. Tip - depending on which kind of pistachios you buy, if you don't buy blanched pistachio and there is a brown outer layer, boil them in water first for 2 minutes, then rinse under cold water and by pinching your fingers, remove the skins before adding to the food processor. If your paste then turns out brown, add a bit of green food coloring paste and it will return to looking bright green and amazing.) |
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4
Done
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Make the Delice FillingIn a pan add the milk, cream, and 150g sugar and bring to a boil. Remove from heat and stir in the pistachio paste. Let cool for a good 30 minutes. |
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5
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Add the gelatine to 1/2 cup of cold water and let sit 5 minutes. (If using gelatine sheets, soften 10 sheets). |
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6
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Return the cream mixture to the oven and warm on medium. Add the gelatine to the pan and stir well until dissolved. (Optional - you can strain the mixture through a fine sieve, or leave as is depending on how smooth of a texture you want.) Pour the delice filling into the spring form on top of the crust. Refridgerate for 8 hours or until set. |
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7
Done
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Special IngredientsOrange Flower Water: Fee Brothers Orange Flower Water - 5 oz Roasted Pistachio Oil: La Tourangelle, Roasted Pistachio, 8.45 Ounce (Packaging May Vary) |
