Ingredients
Increase Portion Size
Pistachio Paste
- g Country Range Pistachio Nuts
- g Sugar
- g Plant Cream
Pistachio Mousse
- g Aquafaba, reduced by half and cooled
- g Sugar
- g Water
- g Plant Cream
- g Agar
- g Pistachio Paste
Pistachio Brittle
- g Country Range Pistachio Nuts
- g Sugar
- g Water
Mint Sorbet
- g Glucose
- g Sugar
- g Water
- ml Creme De Menthe
- Bunches Mint
Aerated Chocolate
- g Dark Chocolate
- g Olive Oil
Method
Pistachio Paste
-
1
Step 1
Lightly roast the pistachios, then blitz with the remaining ingredients at 40˚C until a smooth paste is formed, add a small pinch of food colouring if it’s not as green as you would like.
Pistachio Mousse
-
1
Step 1
Whip aquafaba until thick. Make a sugar syrup with the water sugar and agar until it reaches 116˚C and use this to make an Italian meringue out of the aquafaba. Once cold, semi-whip the cream and fold into the meringue with the pistachio paste.
Pistachio Brittle
-
1
Step 1
Make a caramel with the sugar and water and stir through the pistachios and set. Once cold, blitz to a powder. -
2
Step 2
Sprinkle a little of the brittle in your bar and then pipe in the mousse and set until frozen. Cap the bottom with chocolate. Let fully freeze before demoulding.
Mint Sorbet
-
1
Step 1
Bring everything apart from the liqueur to the boil. Once cool add it and strain out the mint then churn and freeze.
Aerated Chocolate
-
1
Step 1
Melt both together then pour into a siphon gun and charge twice. Empty into a half gallon container and vac pack, then refrigerate to set.
Ingredients
Increase Portion Size
Pistachio Paste
- g Country Range Pistachio Nuts
- g Sugar
- g Plant Cream
Pistachio Mousse
- g Aquafaba, reduced by half and cooled
- g Sugar
- g Water
- g Plant Cream
- g Agar
- g Pistachio Paste
Pistachio Brittle
- g Country Range Pistachio Nuts
- g Sugar
- g Water
Mint Sorbet
- g Glucose
- g Sugar
- g Water
- ml Creme De Menthe
- Bunches Mint
Aerated Chocolate
- g Dark Chocolate
- g Olive Oil
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