Chèvre Frozen Yogurt Pistachio Crunch Beet Lime Ganache Recipes
PISTACHIO CRUNCH
Yield makes about 330 g (2 cups)
Number Of Ingredients 5
Steps:
- Heat the oven to 325°F.
- Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
- Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
- Combine the broken pistachios with the pistachio paste, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
- If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
- Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).
CHèVRE FROZEN YOGURT PISTACHIO CRUNCH, BEET-LIME GANACHE
Yield Serves 4
Number Of Ingredients 3
Steps:
- Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.
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