pistachio – Bakerholics Anonymous

Raspberry & Pistachio Trifle

Published on January 5, 2025January 9, 2025 by Elise BLeave a comment

This is one extra special dessert and with its festive colours, it’s perfect for Christmas. Start this recipe the day ahead.

Ingredients (serves 10-12)
Raspberry Jelly
1 packet raspberry jelly
125g fresh raspberries

Pistachio Sponge
250g unsalted butter, at room temperature
200g caster sugar
2 teaspoons vanilla bean paste
50g pistachio paste or cream (I use this brand)
150g marzipan
4 eggs
250g shelled, unsalted pistachios
75g almond meal
50 ml raspberry liqueur (I use Chambord)
Green food colouring (optional)

Vanilla Cream
500g Paul’s double thick vanilla custard
500g thickened cream

Raspberry Coulis
500g fresh or frozen raspberries
25g icing sugar

Decoration
125g raspberries
2 tablespoons chopped pistachios
Edible gold leaf

Method

Make the jelly according to packet instructions in a large trifle dish (3L capacity) and add raspberries. Leave in the fridge to set overnight.

Preheat oven to 150°C fan-forced. Grease and line two 20cm cake tins.

To make the cake, blitz pistachios in a food processor until it resembles sand. Place the butter, sugar and vanilla in the bowl of an electric mixer with a paddle attachment and beat on medium speed. When the mixture is pale and fluffy, add the pistachio paste/cream and marzipan and mix to combine. Add the eggs one at a time, beating well between each addition. When incorporated, add the ground pistachios and almond meal. Slowly add in raspberry liqueur and a drop or two of green food colouring. Once incorporated, divide the mixture between the prepared tins. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tins for 30 minutes and then place in the fridge to set overnight.

To make the raspberry coulis, combine the frozen raspberries and icing sugar in a medium saucepan over low heat until melted. Blitz with a stick blender until smooth. Strain through a fine sieve, pressing down to extract as much liquid as possible, then discard the seeds.

Approximately 3 hours before serving, whip the thickened cream until soft peaks form. Fold the thickened cream into the vanilla custard.

To assemble, place the first sponge into the trifle dish (cutting to size as necessary) on top of the jelly. Follow with a layer of cream, then the raspberry coulis. Cut the other sponge to fit the trifle bowl exactly, place on top and finish with a layer of cream. Allow to set in the fridge for three hours. Decorate with fresh raspberries topped with gold leaf and chopped pistachios. Enjoy!

Recipe adapted from Guillaume Brahimi’s ‘Raspberry and pistachio trifle’ featured in good food.

Pistachio & White Chocolate Financiers

Published on March 29, 2023 by Elise BLeave a comment

Named because of their resemblance to a block of gold, these beautiful, flavoursome morsels are a bit fiddly to make but so worthwhile. I use a Kmart silicone mini loaf pan for mine so they’re slightly bigger than the average financier but when they’re this delicious – the bigger the better!

Begin this recipe the day ahead.

Ingredients (makes 12)
Pistachio praline paste
150g caster sugar
150g shelled unsalted, unroasted pistachios

Pistachio financiers
180g unsalted butter
170g icing sugar
80g pistachio meal (I make my own by blitzing unsalted pistachios in a food processor until you reach a sand-like texture)
70g plain flour
1 teaspoon baking powder
Pinch of salt
120g egg whites
1 teaspoon vanilla bean paste

White chocolate & pistachio whipped ganache
400ml thickened cream
150g white chocolate, chopped
50g pistachio praline paste

To decorate
Fresh raspberries, halved
Pistachios, chopped
Edible gold leaf (optional)

Method

Day before serving:
To make the pistachio praline paste, line a baking tray with baking paper. Combine the sugar, and 50ml water in a saucepan and bring to the boil (do not stir at this stage). Once the syrup is boiling, add the pistachios. Stir until the sugar crystallises around the pistachios then continue cooking until the sugar re-melts and caramelises. Remove from the heat and pour onto prepared baking tray. Once cooled, break into shards and blitz in a good processor until it liquefies and forms a paste (it may take up to 15 minutes).

To make the financier batter, cook the butter in a saucepan over a medium heat until it browns (wait until the foam subsides and you have a medium-dark colour). Set aside to cool. Whisk the icing sugar, pistachio meal, flour, baking powder and salt in a large bowl until combined. Mix in the egg whites and vanilla, then pour in the burnt butter and mix until just combined. Cover and leave in the fridge overnight.

For the white chocolate & pistachio whipped ganache, put all the ingredients in a small microwave safe bowl and melt in 30-second bursts on medium. Stir to combine, then cover and transfer into the fridge to chill overnight.

Day of serving:
Preheat the oven to 160ºC (approx. 140ºC fan-forced). Spoon the financier batter into the mini loaf pan moulds, filling each approximately one-third full. Bake for 15-20 minutes or until they are golden brown and crisp at the edges. Allow to cool for 5-10 minutes, then pop them out of the moulds and onto a cooling rack to cool completely.

Using an electric mixer fitted with the whisk attachment, briefly whisk the chilled ganache mixture until just fluffy. Transfer the whipped ganache to a piping bag fitted with a Wilton #104 petal nozzle and pipe the ganache onto the top of the financiers. Decorate with fresh raspberries, pistachios and gold leaf. Enjoy!

Adapted from ‘Pistachio financiers’ in First, Cream the Butter and Sugar by Emelia Jackson.

Watermelon, Pistachio & Goat’s Cheese Bites

Published on December 26, 2021 by Elise BLeave a comment

These unique, tasty morsels are a perfect starter – especially for Christmas in Australia with the jewel-like pomegranate seeds contrasting beautifully with the pistachios.

Ingredients (serves 10-12)
1.6kg wedge seedless watermelon
¼ red onion, finely chopped
2 tablespoons olive oil (ideally extra virgin)
1 tablespoon red wine vinegar
¼ cup roasted pistachios, roughly chopped
½ cup pomegranate seeds
50g goat’s cheese, crumbled
¼ small fresh mint leaves

Method

Remove watermelon rind and discard. Cut the watermelon into 2cm thick slices. Using a 4cm round cutter, cut out rounds from sliced watermelon (you should have approximately 36).

Combine red onion, olive oil and vinegar in a bowl and season to taste. Whisk to combine. Add pistachio and pomegranate seeds and stir to combine. Spoon a little pistachio mixture onto each piece of watermelon. Top with goat’s cheese and mint. Enjoy!