- 6 egg yolks
- 250g caster sugar
- 150g glucose
- 130g egg white
- 150g caster sugar
- 500g pistachio paste
- 200ml double cream
- 300ml whipping cream
- 150g pistachios crushed
pitaschio parafit
peter Jackson
5th December 2011
pitaschio parafit
Whisk egg yolks to a thick sabayon.
Boil sugar and glucose until 121degrees
pour onto egg yolks an...
Ingredients
Method
Whisk egg yolks to a thick sabayon.
Boil sugar and glucose until 121degrees
pour onto egg yolks and whisk until cold.
On machine whisk egg white until soft peak.
Boil water and sugar to 121oc.
Pour sugar onto egg whites and whisk until thick and cool.
Mix pistachio paste with the cream, then fold in the pate a bombe then the whipping cream. Fold in the Italian meringue and the crushed pistachio
Pour into moulds freeze overnight
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