Dome of pistachio Ingredients: 4 eggs, 2 spoonfuls of rum, 150 gr. of bar chocolate, a glass of sugar, half a glass of water, a handful of pistachio. Melt the chocolate in a Bain Marie. Pour in a small saucepan the sugar and the water and make it boil until, throwing a drop of sugar on a saucepan full of water, a little ball is formed. Join the chocolate syrup mixing rather quickly.
Take the cream from the fire, pour the rum on it and let it cool down. Beat the albumens to snow and add them to the cream, pour it on the serving dish shaping it as a dome, put on the top the pistachios peeled and minced and place in the refrigerator until ready to serve.
Small pistachio biscuits
Crush some unpeeled pistachio together wit an equal weight of sugar, flavor with cinnamon, clove, grated lemon peel and mix with sufficient albumen to create a soft and consistent paste. Whishing to add flour, the right proportion would be: with 500 gr. of pistachios, 100 gr. of flour. The biscuits should be baked in a mild oven. To beautify such small sweets with aspro (from the Greek- Byzantine aspros, white) beat an albumen with 200 gr. of sugar and lemon juice. When it becomes very white cover the sweets with it and bake at a very mild oven. Pistachio
cream by Norman Douglas
Peel 250 gr. of pistachio, by immersing for some
seconds, in boiling water and crush it in the mortar
with a small spoonful of cognac. put the paste in a
container with half a liter of cream and two well
beaten egg yolks. Slowly mix it, over a mild fire, until the mixture becomes dense, but making sure not to bring it to boil. Pour this cream in a deep tray and when it gets cold strew the surface with other pistachios cut in largish slivers.
This cream is useful to people with a cool temperament. Turkish
turban a la Triboulet
Ingredients: 500 gr. of pistachio, 250 gr. of castor sugar, 15 eggs, 250 gr. of flour, some grated green lemon peel. For the glazing: 2 albumens, 200 gr. of icing sugar.
Mush in the mortar the pistachios with the sugar, the egg yolks and the lemon peel until you have a a smooth and creamy mixture: whip the albumens to snow and add them to the mixture, then. while mixing delicately, add, very slowly, the flour.
Pour the mixture in a well buttered mould and cook in the oven at a low flame for about 2 hours. The sweet shall visibly rise.
When has cooled down completely, cover it with a glazing prepared this way: Whip the two albumens adding, slowly and delicately, 200 gr. of icing sugar.
With one half of this mixture garnish a part of the sweet, put few drops of carmine food coloring in the remaining cream and decorate the rest of the sweet.
Pistachio pastry
Ingredients: 1 Kg. of pistachio, 1 Kg. of sugar, 50 gr. of honey, l grated lemon peel and 8 albumens.
Mix together the finely minced pistachio, the sugar and the honey, add then the 8 albumens and the grated lemon peel.
Form some small balls to put in a slightly buttered tin and place in oven at 180-200° for about 20 minutes.
The pastries can be covered with fused chocolate. |