Pistachio & White Chocolate Mousse “Cake”

Watch the video here.

P1000085_1Brownie base:

  • 3.5 oz dark chocolate (60% cacao)
  • 2.5 oz butter (5 tbsps)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup cornstarch

Melt the chocolate and butter over a simmering pan of water.  Remove and add the sugar and salt and mix well.  Add the cornstarch and mix well.  Add the eggs and mix well.

Pour into a greased (and parchment lined bottom) springform pan.

Bake at 350 degree for 10-18 minutes or until set.  Cool completely.  When cooled, create a “collar” around the pan with parchment paper (see video)

NOTE:  you could add some chopped pistachios to the brownie mixture before baking to add extra crunch.

White Chocolate Mousse:

  • 7 oz. good white chocolate
  • 2 egg yolks
  • 2 tbsps sugar

Mix the yolks and sugar until thickened and a bit pale.

In a pan over simmering water, heat

  • 1/4  cup heavy cream

Slowly pour into eggs, a little at a time, whisking well after each.  When all combined, put back in pan and continue to cook until it coats the back of a spoon and a finger drawn through it leaves a trail.

Pour over chocolate and let sit 2-3 minutes then whisk altogether until smooth.

Beat 1 cup heavy cream and slowly fold into chocolate mixture.  Pour over the brownie layer and freeze at least one hour.

Pistachio Mousse:

  • 1 tsp gelatin
  • 3 tsps cold water
  • Mix together well and set aside.
  • In a bowl over simmering water, put
  • 5-1/2 oz good white chocolate
  • 2 tbsps milk
  • 2.2 oz pistachio paste (see recipe following)

When all melted together, remove, microwave gelatin about 8 seconds until loose and add to mixture and blend well.

Add 1/2 tsp pistachio extract (or almond extract) and a drop or two of green food color – blend well.

While 1 cup heavy cream and slowly fold into pistachio mixture

Pour over white chocolate mousse – freezer 3-4 hours or until completely set

Decoration:

Melt 3-1/2 oz of good white chocolate

Spread onto silpat or a lightly buttered piece of foil.

Dot with pistachio – amount is up to you

Let set completely – when set, break into pieces to decorate “cake”

Pistachio Paste:

  • 3/4 cup of peeled pistachios (I buy raw pistachios on line and use those without needing to peel)
  • 2 tsps water
  • 3 tbsps sugar
  • 3 tbsps almond flour
  • few drop of pistachio or almond extract

Boil the water and sugar until it reaches 245 degree

Pour over the pistachio and keep mixing until they are all coated – they might look like they are coated in white sand

Add almond flour and extract

Grind in a food processor for 8-10 minutes

If they still look dry and powdering after 5 minutes, add 1-2 tbsps (or more) of a non-flavored oil (such as canola) and add more oil if necessary in order for the mixture to come to look and feel like paste.

Remove and put into a container with plastic wrap over the mixture and then tightly covered – refrigerate and use with 5 days or freeze for months.

Alternately you can buy pistachio paste on line

NOTE:  you can store this “cake” in the freezer, tightly covered, for a couple of weeks with no decorations on it or store in the refrigerator for 3-4 days tightly covered Continue reading

Pistachio Thumbprints

Click image to watch video.

Click image to watch video.

1 egg

1/4 tsp almond extract

1/4 tsp lemon extract

2 cups flour

1/3 cup pistachios

3/4 cups sugar

1/8 tsp salt

2 sticks softened butter

In a small bowl,  mix the egg and two extracts.  In bowl of food processor, put the flour, sugar and pistachios.  Pulse 8-10 times.  Add egg mixture and process until the dough comes together.  Remove and put on table and knead till smooth.

Take a generous teaspoon of dough and roll it into a ball.  Make a thumbprint in the center.  Bake at 350 degrees or about 12 minutes.  Remove and cool.

Melt 4 oz of good white chocolate in a microwave on 50% at 10-20 second intervals or until melted and smooth.  Put into a heavy duty plastic bag, snip the end and pipe into wells of cookies.  Put some chopped pistachios on top and let set. (You can add some dried cranberries if you wish).

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Pistachio Shortbread Cookies

Click image to watch video.

Click image to watch video.

1-3/4 cups flour
1 cup finely chopped pistachios
1/3 cup sugar

Combine the above and then add 1 cup (2 sticks) of cool butter and blend until a dough. Roll out on a lightly floured surface and cut out shapes of your choice. Put on a lined cookie sheet and bake for 15-18 minutes at 325 degrees or until just starting to brown on the edges.

If you wish, after the cookies are cool, you can dip one half in melted white chocolate and sprinkle more chopped pecans on the chocolate and then let set. These freeze well.

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