Chocolate Cream with Olive Oil and Pistachios
Baking and Desserts • Greek
Description
Chocolate cream with olive oil and pistachios
Ingredients
- Raw cane sugar 5 oz
- Pistachios 10 oz
- Sugar 5 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Chocolate 53% 10 oz
- 10% cream 15 fl oz
- Olive Oil 5 fl oz
- Egg white ½ cup
Step-by-Step Guide
Step 1
Prepare the pistachio crumble. Melt 100 grams of butter, add 100 grams of cane sugar, 100 grams of pistachios, and flour. Mix in a blender until the mixture is homogeneous. Wrap in plastic wrap and refrigerate for 2 hours. Once the mixture has cooled, remove the wrap and chop into fine crumbs. Evenly spread the crumbs on greased baking paper, place in a preheated oven at 320°F (320 degrees Fahrenheit) and bake for 30 minutes.
Step 2
Prepare the chocolate cream. Whip the cream. Melt the chocolate with olive oil in a water bath at a temperature of 40–110°F (104–107.6 degrees Fahrenheit). Gently mix with the whipped cream.
Step 3
Prepare the pistachio wafers. Preheat the oven to 250°F (248 degrees Fahrenheit). Mix 140 grams of ground pistachios, 115 grams of sugar, ½ cup of egg whites, and 80 grams of melted butter into a homogeneous dough-like mass. Cover and refrigerate for 1 hour. Once cooled, scoop portions (using a large spoon) onto greased baking paper. Form each portion into a circle with a diameter of 5 cm. Bake in the oven for 25–30 minutes.
Step 4
Assemble the dessert. In 4 tall glasses, place 1 tablespoon of pistachio crumble in each. Evenly distribute half of the cream among the glasses. Add a layer of the remaining crumbs and cream. Garnish the dessert with pistachio wafers.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!