This luscious dessert features a smooth set custard, imbued with buttery pistachios and white chocolate which is scooped onto a bed of crunchy, salty chocolate crumb.
Making the crémeux
Fit the Creaming Beater.
Add cream into the Appliance bowl.
Heat for 2 minutes at 95ºC, on speed Stir 1.
Transfer the hot cream into a jug and set aside.
Clean the Appliance bowl and fit the Whisk Tool.
Add egg yolks, sugar and pistachio paste into the Appliance bowl.
Whisk for 4 minutes on speed 5, until light and fluffy.
Add milk gradually while the machine is running.
Whisk for 1 minute on speed 3, until well combined.
Remove the Whisk Tool, fit the Creaming Beater and splashguard.
Heat for 20 minutes at 85ºC, on speed Stir 1, until thickened.
Add chocolate.
Let melt for 2 minutes.
Mix for 2 minutes on speed Stir 1, until combined.
Strain the mixture through a fine sieve into a clean bowl and discard any lumps.
Cover the surface with plastic wrap.
Chill in the fridge for 4 hours until set.
Making the chocolate crumb
Line a baking tray with parchment paper.
Preheat the oven to 180ºC.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter into the Appliance bowl.
Heat for 2 minutes at 80ºC, speed off, until melted.
Add almonds, caster sugar, flour, cocoa powder and sea salt.
Mix for 1 minute on speed Min, until combined.
Spread the mixture evenly on the baking tray.
Bake for 7 minutes at 180ºC.
Stir the mixture and continue baking for 7 minutes at 180ºC.
Stir the mixture again and continue baking for 7 minutes at 180ºC.
To Serve
Divide the chocolate crumbs between serving plates.
Use a warm spoon to scoop some of the pistachio crémeux on top.
Top with pistachios.
This luscious dessert features a smooth set custard, imbued with buttery pistachios and white chocolate which is scooped onto a bed of crunchy, salty chocolate crumb.
Making the crémeux
Fit the Creaming Beater.
Add cream into the Appliance bowl.
Heat for 2 minutes at 95ºC, on speed Stir 1.
Transfer the hot cream into a jug and set aside.
Clean the Appliance bowl and fit the Whisk Tool.
Add egg yolks, sugar and pistachio paste into the Appliance bowl.
Whisk for 4 minutes on speed 5, until light and fluffy.
Add milk gradually while the machine is running.
Whisk for 1 minute on speed 3, until well combined.
Remove the Whisk Tool, fit the Creaming Beater and splashguard.
Heat for 20 minutes at 85ºC, on speed Stir 1, until thickened.
Add chocolate.
Let melt for 2 minutes.
Mix for 2 minutes on speed Stir 1, until combined.
Strain the mixture through a fine sieve into a clean bowl and discard any lumps.
Cover the surface with plastic wrap.
Chill in the fridge for 4 hours until set.
Making the chocolate crumb
Line a baking tray with parchment paper.
Preheat the oven to 180ºC.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter into the Appliance bowl.
Heat for 2 minutes at 80ºC, speed off, until melted.
Add almonds, caster sugar, flour, cocoa powder and sea salt.
Mix for 1 minute on speed Min, until combined.
Spread the mixture evenly on the baking tray.
Bake for 7 minutes at 180ºC.
Stir the mixture and continue baking for 7 minutes at 180ºC.
Stir the mixture again and continue baking for 7 minutes at 180ºC.
To Serve
Divide the chocolate crumbs between serving plates.
Use a warm spoon to scoop some of the pistachio crémeux on top.
Top with pistachios.