December. You know what that means right? Its shopping time! Lucky enough for me, I've finished all my Christmas shopping now which is a big relief. In the next couple of weeks there will be a some Christmas recipes coming up soon. Maybe on Fat Friday or who knows. Its my most busy time of year but I hope your not too busy enough to make this restaurant dessert.
Its a nut themed dessert with a sweet hazelnut cake, savoury pistachio ice cream and a luxury almond cream. Its a fairly simple dessert which takes minimal effort with maximum 'wow' reaction at all that 'effort'.
Recipe: Makes 8 servings
Cake:
· 225g
ground hazelnuts, sieved
· 50g
plain flour, sieved
· 1
teaspoon baking, sieved
· 3
eggs
· 200g
castor sugar
· 200g
butter, melted and cooled
· Juice
of 1 lemon
Pistachio
ice-cream:
· 200g
pistachio’s
· 300ml
milk
· 7g
milk powder
· 200ml
double cream
· 6
egg yolks
· 60g
castor sugar
· 10ml
glucose
Toasted
almond cream:
· 700ml
double cream
· 100ml
milk
· 75g
toasted sliced almonds
· 110g
sugar
· 3
gelatine leaves
Equipment:
·
Mixing
bowl x 2
·
Sieve
·
Saucepan
x 3
·
23
inch cake tin lined with silicone paper
·
Baking
sheet
·
Whisk
·
Fine
sieve
·
Ice
cream machine
·
Small
bowl
·
Small
mould
·
Liquidizer
·
Sugar
thermometer
For the pistachio ice cream:
1. Bake
pistachios in an oven 170c/Gas Mark 3/ 325f for a few minutes
to release some of the nuts oils.
2. Place
the milk, milk powder, and cream into a pan. Bring gently to the boil, add the
pistachios. Wait until cooled and then liquidize until smooth.
3. Return
to the plan and bring back to the boil.
4. Meanwhile,
whisk the eggs, glucose and sugar.
5. Pour half the pistachio mix into the
eggs, whisking constantly.
6. Return
the pan to the heat. Heat to 84c using a sugar thermometer.
7. Strain
immediately through a fine sieve and cool.
8. Place
into an ice cream machine.
For
the cake:
1. Pre-heat
oven to 170c/Gas Mark 3/ 325f.
2. Melt
the butter in a pan and allow to cool before using.
3. Mix
the ground hazelnuts, flour and baking powder together.
4. Whisk
the eggs and sugar together until pale, then slowly whisk in the melted butter.
5. Fold
in the hazelnut mixture followed by the lemon juice.
6. Pour
the mixture into the lined cake tine and bake for 40 minutes.
7. Remove
from oven and leave to cool on a wire rack.
For the Almond cream
1. Toast
the almonds like the pistachios as above. Put cream, milk, almonds and sugar
into a pan and bring to the boil.
2. Remove
and infuse the almonds for 40 minutes. 3. Place the gelatine in cold water until gooey.
4. Bring the cream mixture back to the boil and remove again from the heat.
5. Add the gelatine and sieve to remove the almonds.
6. Pour into small moulds of your choice and set for 4 hours.
To complete:
1. Cut the
cake into 8 pieces. 2. Dip the mould into a little hot water to realise the almond cream.
3. Scoop a little of the ice cream on top of the cake.
Are you nuts over this dessert? Would you order it at a restaurant?
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