Pistachio Pudding with Raspberry Granita & Mint Crème Chantilly

For the 4-course dinner party, I wanted to sample all the techniques that I’ve learned from school, interning, and work so I decided to make this dessert to cap off for the night. It’s also a great party gathering type of dessert, I think.

Makes just enough for 15 martini glasses.

[100% organic]

For the Pistachio Paste

  • 3 cups pistachios, without shell
  • 1 cup sugar
  • 2 TBS water

Place the pistachios in a food processor and pulse until the pistachios are in small pieces. Add the sugar and water, blend until relatively smooth.

For the Pudding

  • Pistachio paste, from above
  • 6 cups non-fat milk
  • 6 yolks
  • 1 cup sugar
  • 6 TBS cornstarch
  • Pinch of salt
  • 3 tsp vanilla extract
  • 6 TBS butter, softened

Spoon the pistachio paste into a saucepan and add the milk. Whisk over medium heat until simmering.

Whisk together the sugar, yolks, cornstarch and a pinch of salt until smooth. Temper the egg mixture with the hot milk mixture and continue to whisk. Return the milk-egg mixture back into the saucepan over medium heat. Cook for 1 minute, whisking constantly.

Remove from heat and stir in the room temperature butter and vanilla extract, until butter is melted. Spoon into martini glasses, wrap with plastic over the individual puddings, and refrigerate overnight.

For the Granita

  • 12 cups raspberries, fresh or frozen
  • 3 cups water
  • 1.5 cups sugar
  • 2 TBS lemon juice

Make syrup in a small saucepan over medium heat: combine water and sugar. Bring to a boil and carefully stir until sugar has dissolved. Remove from heat and cool over an ice bath.

Blend raspberries in a blender until smooth. Then mix with the cooled sugared water and lemon juice. Pour raspberry mixture into a shallow pan and place in the freezer for 1 hour. Remove and scrape the crystallized raspberry purée from the sides of the pan and return to the freezer. Repeat this process every 45 minutes, until completely frozen or for about 4 hours.

Serve by fluffing the flakes with a fork.

For the Crème Chantilly

  • 3 cups heavy cream
  • 3 TBS mint extract
  • 3 TBS powdered sugar

Whip the cream with the mint extract and powdered sugar until stiff peaks form. Set aside in the fridge until ready to use.

For the Finish

  • Pistachios
  • Fresh raspberries
  • Mint sprigs

TO ASSEMBLE

Remove plastic wrap from martini glasses, flake granita with a fork and spoon a generous helping over pudding, top with piping of chantilly, and garnish with pistachios, fresh raspberries, and mint sprigs.

*Inspired by Le Cirque.

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