Strawberry And Yuzu Ice Cream With Pistachio Dacquoise Recipes

PISTACHIO ICE CREAM

Steps:

• Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
• Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
• Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
• Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
• Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
• Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

STRAWBERRY PISTACHIO SEMIFREDDO

Steps:

• Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
• Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
• Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
• Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.

STRAWBERRY AND YUZU ICE CREAM WITH PISTACHIO DACQUOISE

Steps:

• Step 1 For the ice cream:
• Step 2 Place the strawberries into a large bowl and sprinkle with 2 tablespoons of caster sugar. Leave to sit for at least 30 minutes.
• Step 3 Add the milk, cream and vanilla paste into a medium-sized saucepan and bring to the boil.
• Step 4 Once the milk mixture is hot, put the egg yolks and sugar in the bowl of a stand mixer. Whisk on medium-high until the egg mixture is pale and thick.
• Step 5 When the egg mixture reaches this stage slowly start to add the hot milk mixture while beating continuously. (If you add the milk all at once the egg mixture could curdle).
• Step 6 Once the milk mixture is completely incorporated, return the mixture to the saucepan and simmer over medium heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon. Take off the heat.
• Step 7 Add the yuzu juice, honey, and vodka to the strawberries. Crack over some black pepper and blitz into a smooth pureé (it should yield about 200ml).
• Step 8 Add the pureé to the anglaise and stir to combine. Chill in the fridge for at least 4-6 hours (or overnight).
• Step 9 For the dacquoise:
• Step 10 Preheat the oven to 180 degrees Celcius fan force. Line a baking tray with a silicone mat.
• Step 11 Blitz together the almond flour, salt and pistachios in a food processor (or in a large bowl with a handheld blender on low). Add the icing sugar and combine well.
• Step 12 Place the eggwhites in the bowl of a stand mixer and whisk until pale and foamy. Add a tablespoon of caster sugar at a time, continuing to whisk on high speed. (Make sure the sugar is incorporated before adding each tablespoon.) The meringue is ready when shiny and holding firm peaks.
• Step 13 Remove the bowl and add the nut mixture to the meringue, carefully folding together until thoroughly combined.
• Step 14 Evenly spread the dacquoise mixture onto the silicone mat using a palette knife (about 1 cm thick).
• Step 15 Bake for 20 minutes, or until the top is firm and crisp, but the middle is still soft and gooey. Lift the silicone mat off the tray and leave the dacquoise to cool completely.
• Step 16 To assemble:
• Step 17 Turn the dacquoise upside down on baking paper and gently lift off the silicone mat.
• Step 18 Slice the dacquoise in half, lengthways, so you have two long rectangles.
• Step 19 Churn the chilled anglaise for 20-30 minutes (it may take longer because of the vodka).
• Step 20 Once you've reached the desired consistency, spoon the ice cream evenly onto the bottom layer of the dacquoise (about an inch thick). Then top with the second layer of dacquoise.
• Step 21 Wrap the baking paper around the log, and then cover with cling film and put in the freezer to chill for 20-30 minutes, before slicing into fingers (about 2 cm thick) and serving with some fresh strawberries.

LEMON AND FRESH STRAWBERRY DACQUOISE

Steps:

• For Meringue Layers: Preheat oven to 275 degrees F.
• Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
• In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
• Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
• For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
• For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
• Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

PISTACHIO DACQUOISE

Steps:

• Preheat oven to 200 degrees with racks in upper and lower thirds. Rub nuts in a towel to remove skins. Coarsely chop nuts; transfer to a sieve, and shake over a paper towel (if desired, reserve dust for garnish); set aside. Draw three 8-inch rounds on parchment paper; place, marked sides down, on 2 baking sheets.
• Stir together nuts and confectioners' sugar in a small bowl; set aside.
• Put egg whites, granulated sugar, salt, and cream of tartar in the heatproof bowl of an electric mixer; set bowl over a pan of simmering water. Whisk until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer bowl to electric mixer fitted with the whisk. Beat on medium speed, increasing to high when soft peaks form; continue until stiff, glossy peaks form.
• Gently fold pistachio mixture into egg-white mixture. Spread one-third of the meringue onto each parchment circle (do not smooth tops).
• Bake meringues 1 hour. Switch positions of sheets; reduce temperature to 175 degrees. Bake, switching positions of sheets after 45 minutes, until meringues are dry and crisp and can be lifted easily from parchment, 1 to 2 hours. Turn off oven; let meringues cool in oven 45 minutes. Remove, and let cool completely on sheets.
• Process 2/3 cup raspberries in a food processor until pureed. Pass through a fine sieve into a bowl; discard seeds. (Puree can be refrigerated up to 1 day.) Beat pastry cream until smooth; set aside. Beat chilled 1/2 cup heavy cream with electric mixer until soft peaks form. Gently fold into pastry cream; set aside.
• Set aside a few berries for garnish. Line a baking sheet with parchment paper. Put one meringue on sheet; spread half of pastry cream on top. Spoon 4 1/2 teaspoons puree in a spiral over pastry cream; swirl with a knife. Top with another meringue. Scatter remaining 1 1/3 cups berries over meringue; spread remaining pastry cream on top, leaving a 1 1/2-inch border. Spoon remaining puree in a spiral over pastry cream; swirl with a knife. Top with last meringue; gently press to spread filling to edges. Freeze until filling is solid but not completely frozen, 2 to 3 hours.
• Beat remaining heavy cream with electric mixer until soft peaks form. Top dacquoise with whipped cream; garnish with reserved berries, and pistachio dust if desired. Use a serrated knife to cut into wedges; wipe blade clean between cuts.