Pairs well with Mosaic of Pistachio and Gin
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Mosaic of Pistachio and Gin
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A fantastic Greek dessert featuring a pistachio praline base combined with white chocolate, sweetened milk, cookies, and a touch of cognac, chilled to form a firm mosaic dessert with a rich pistachio and ginger flavor.
02:30:00 total
Serves 6
medium
Dessert Various
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Ingredients
- roasted whole pistachios - 100 g (for pistachio praline)
- unsalted butter - 125 g (melted, wrapped in aluminum foil)
- sunflower oil - 40 g (to blend with pistachios)
- sweetened milk - 200 g (for mosaic mixture)
- white couverture chocolate - 125 g (melted, for mosaic mixture)
- Bear-type cookies - 225 g (crushed, soaked with cognac)
- cognac - 20 g (poured over cookies (optional, omit for children))
- salt - a pinch (to enhance flavor)
- finely chopped pistachios - watch the video to see (for serving garnish)
Instructions
- Prepare pistachio praline: Heat the roasted whole pistachios in a frying pan or microwave until fragrant and warm. Transfer to a food processor and pulse to break down.
- Make pistachio paste: Add sunflower oil to the pistachios in the food processor and blend until smooth. Melt the unsalted butter and pour it into the processor while blending to create a smooth pistachio praline paste.
- Mix mosaic base: In a bowl, whisk together the melted white couverture and sweetened milk until combined. Add the pistachio praline paste and mix well.
- Prepare cookies: Crush the Bear-type cookies coarsely. Pour cognac over the crushed cookies if using alcohol. Add a pinch of salt and mix.
- Combine mosaic mixture: Add the cookie mixture to the pistachio and chocolate mixture and stir until evenly combined and thickened.
- Set the mosaic: Pour the mixture onto a baking sheet lined with parchment paper. Wrap and close the edges like candy. Refrigerate for 4 to 5 hours to firm up (or bake in oven for 2 to 3 hours as an alternative).
- Serve: Remove from fridge, unwrap, cut into pieces, and serve garnished with finely chopped pistachios. Optionally drizzle with white chocolate and sprinkle additional pistachios for presentation.
