Salted Pistachio Crumbles With Berries And Ice Cream Recipes
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
More about "salted pistachio crumbles with berries and ice cream recipes"
BLUEBERRY CRUMBLE PISTACHIO ICE CREAM
From spicesinmydna.com
- Begin by making the crumble. Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper. Combine the melted butter, brown sugar, salt, and vanilla in medium bowl. Whisk to combine. Stir in the flour until mixture forms a crumble. Pour onto baking sheet in an even layer and bake for 15 minutes or until golden, stirring once during baking. Set aside to cool.
- In a medium saucepan, heat blueberries with ¼ cup of the sugar, stirring, until the blueberries begin to break down and become juicy, about 8 to 10 minutes. Set aside to let cool, and then refrigerate to chill them.
- In a large saucepan, combine the remaining sugar, lemon juice, heavy cream, milk, and vanilla. Heat over medium-low and cook, stirring constantly, until the mixture just begins to simmer. Do not let the mixture boil.
- In a bowl, whisk together egg yolks until smooth. Gradually pour half of the hot milk and cream mixture into the egg yolks, whisking constantly. Gradually pour the egg yolk mixture back into the hot mixture in the saucepan while whisking constantly. Cook, stirring, until the mixture thickens and coats the back of a spoon.
BERRY AND PISTACHIO CRUMBLE WITH WHIPPED CREAM
From ricardocuisine.com
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, whip the cream with the sugar until stiff peaks form. Keep in the refrigerator until ready to serve.
- In a saucepan over medium heat, cook 2 cups of the berries with the sugar until they are hot and the sugar has completely melted.
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From bonappetit.com
4.4/5 (11)Author Andy BaraghaniServings 8Estimated Reading Time 3 mins
EASY RASPBERRY AND PISTACHIO CRUMBLE ICE CREAM BARS - FOOD …
From foodnetwork.co.uk
32 PERFECT PISTACHIO DESSERTS | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
SALTED PISTACHIO BRITTLE RECIPE - BON APPéTIT
From bonappetit.com
SALTY PISTACHIO ICE CREAM WITH BERRY COMPOTE - GOOD …
From goodhousekeeping.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM RECIPES
From tfrecipes.com
THE ULTIMATE PISTACHIO ICE CREAM RECIPE - DAMN GOOD ICE CREAM
From damngoodicecream.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From andybaraghani.com
BLACKBERRY PISTACHIO OAT CRUMBLE BARS - SPICES IN MY …
From spicesinmydna.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From punchfork.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From yummly.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From getrecipecart.com
PISTACHIO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
NO EGG PISTACHIO ICE CREAM - BITES WITH BRI
From biteswithbri.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From tappecue.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From recipesecrets.net
STRAWBERRY & BLUEBERRY PISTACHIO CRUMBLE… HAVE …
From passionateaboutbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
