#pistachio paste

[morethansalad]

Vegan Pistachio Truffles

[brattylikestoeat]

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White Chocolate Pistachio Macarons

[anime--food]

Yumeiro Patissiere - Episode 42

[askwhatsforlunch]

Pistachio, Apricot and Raspberry Pavlova

When I watched last week’s Dessert Week on The Great Canadian Baking Show, I knew I’d make a pavlova for my mom’s birthday. The Kiwi classic (do not say it’s Australian, not in front of Ava, at least!) is one of my favorite desserts and my British Gran makes the best pav. I’m sure she’d be proud of this light and flavorful Pistachio, Apricot and Raspberry Pavlova!

Ingredients (serves 6 to 8):

4 egg whites

2/3 cup + 2 tablespoons granulated sugar

green food coloring (or a mixture of blue and yellow)

1 1/2 teaspoon apple cider vinegar

1 1/2 teaspoon cornstarch

1/4 cup unsalted roasted pistachios, shelled

1/3 cup unsalted roasted pistachios, shelled

2 teaspoons pistachio seed oil

1 1/2 cup heavy whipping cream

3 tablespoons Powdered Sugar

1 teaspoon pure pistachio extract

a few drops green food coloring (or a mixture of blue and yellow)

1/4 cup Queenscliff Apricot Jam

a dozen large fresh raspberries

Draw a 9″ circle on parchment paper and line a baking sheet with it. Preheat oven to 320°.

Place egg whites in the bowl of an electric stand mixer, and beat on high speed for about 5 minutes (whites must not be to stiff). While still beating, add the sugar, 1 tablespoon at a time until all is incorporated. In a small bowl, stir cornstarch and apple cider vinegar until well-blended. Add to the egg whites. They now must be beautifully glossy and stiff.

Spoon half of the meringue onto parchment paper, spreading it evenly in the drawn circle (keep it into the lines, as the meringue will spread a bit while cooking).

Trace a line with green food coloring in a piping bag fitted with a star nuzzle, and fill it with remaining meringue. Pipe little spikes around the edge of the meringue circle, then small meringues a bit aside onto the parchment paper. Coarsely chop pistachios, and sprinkle evenly onto the large meringue, insisting on the edges.

Place in the middle shelf of the preheated oven, and bake meringue at 320°, for 1 hour and a half. When cooked, you should be able to lift it easily from the parchment paper. Leave in the oven, until cooled, about an hour.

Place pistachios in a food processor, saving a tablespoon for garnish, and process, on high speed, until a paste starts forming, about 5 minutes. Reduce speed to medium and gradually add pistachio seed oil. Spoon pistachio paste (about 1/4 cup) into a large bowl; set aside.

In a meadium bowl, beat whipping cream in an eletric stand mixer until soft peaks form. Add Powdered Sugar and continue beating on high speed, until stiff peaks form. 

Spoon about 1/2 cup of the whipped cream into the bowl with the pistachio paste, and beat on high speed, gradually adding pistachio extract, until well-blended. Then, gently fold remaining whipped cream into the pistachio mixture until well incorporated. Add green food coloring, folding it in until a lovely pale green color and no white streaks remain. Place pistachio whipped cream in the refrigerator, for at least half an hour.

Place meringue on serving plate. Spoon half of the pistachio whipped cream in the center, and the rest into a piping bag; set aside. Spoon Queenscliff Apricot Jam onto the whipped cream, and pipe remaining pistachio whipped cream to cover Apricot Jam. Garnish with fresh raspberries, small meringues and coarsely chopped remaining pistachios.

Serve Pistachio, Apricot and Raspberry Pavlova immediately, or chill in the refrigerator until serving time.

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