pistachio – bFeedme

I am a big fan of almond milk. I find it tastier than regular milk. Pistachio milkshake is similar to it. If you are feeling lazy, you can blend some pistachio ice cream and milk; although, nothing beats the real thing because you can control the flavor by adding more nuts or sweetener for example.

Ingredients:

4 tablespoons raw pistachio

2 1/2 cups milk

1 cup condensed milk

Saffron

1 cup crushed ice

Soak the pistachios in water for 1 hour. After, drain the water and chop the pistachios. Set aside 1 tablespoon of chopped pistachios for garnish.

In a blender, blend the pistachios and 1/2 cup of milk for 1 minute or until smooth.

In a saucepan, pour in the remaining milk, nut milk mixture and saffron. Bring it to a boil. Reduce the heat and let it simmer until it froths. Remove it from the heat and add the condensed milk. Mix well. Strain the milk and let it cool.

Place the ice and the pistachio milk in a blender. Blend for 30 seconds to 1 minute. Serve in individual glasses and garnish with the chopped pistachios.

Photo Courtesy Of: somegeekintn

This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Pistachio Milkshake

Orange and Rum Chocolate Truffles