Snow Eggs With Pistachio Custard And Chocolate Drizzle
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Peel and dry pistachios: Preheat oven to 350°F
2
Drop nuts into boiling water and cook 2 minutes
3
Drain in a colander and transfer to a bowl of ice and water to stop cooking
4
Drain in colander again
5
Peel off skins and pat nuts dry, then spread in 1 layer in a shallow baking pan
6
Bake in middle of oven until dry and lightly toasted, about 7 minutes, then cool
7
Coarsely chop 2 tablespoons nuts and leave remaining nuts whole
8
Preheat oven to 350°F
9
Drop nuts into boiling water and cook 2 minutes
10
Drain in a colander and transfer to a bowl of ice and water to stop cooking
11
Drain in colander again
12
Peel off skins and pat nuts dry, then spread in 1 layer in a shallow baking pan
13
Bake in middle of oven until dry and lightly toasted, about 7 minutes, then cool
14
Coarsely chop 2 tablespoons nuts and leave remaining nuts whole
15
Make pistachio cream: Finely grind whole pistachios with 2 tablespoons sugar in a food processor
16
Add 3 tablespoons milk and process to a paste
17
Blend in 5 tablespoons milk and transfer pistachio cream to a bowl
18
Chill, covered, 8 hours
19
Finely grind whole pistachios with 2 tablespoons sugar in a food processor
20
Add 3 tablespoons milk and process to a paste
21
Blend in 5 tablespoons milk and transfer pistachio cream to a bowl
22
Chill, covered, 8 hours
23
Make "eggs": Whisk together 2 tablespoons sugar and remaining 3 1/2 cups milk in a deep 12-inch skillet and bring to a bare simmer (milk should steam but not bubble)
24
While milk is heating, beat whites with lemon juice and a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks
25
Gradually beat in 1/2 cup plus 2 tablespoons sugar, a little at a time, and beat until meringue just holds stiff peaks
26
Using an oval-shaped ice cream scoop or an oval soupspoon, form 8 meringue "eggs," gently dropping them as formed into milk mixture (keep milk at a bare simmer)
27
Poach meringues until set on bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more
28
Transfer with a slotted spoon to a plastic-wrap-lined shallow baking pan and make 8 more meringues in same manner
29
Whisk together 2 tablespoons sugar and remaining 3 1/2 cups milk in a deep 12-inch skillet and bring to a bare simmer (milk should steam but not bubble)
30
While milk is heating, beat whites with lemon juice and a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks
31
Gradually beat in 1/2 cup plus 2 tablespoons sugar, a little at a time, and beat until meringue just holds stiff peaks
32
Using an oval-shaped ice cream scoop or an oval soupspoon, form 8 meringue "eggs," gently dropping them as formed into milk mixture (keep milk at a bare simmer)
33
Poach meringues until set on bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more
34
Transfer with a slotted spoon to a plastic-wrap-lined shallow baking pan and make 8 more meringues in same manner
35
Make custard: Pour poaching liquid through a very fine sieve into a large glass measure
36
Whisk together yolks, remaining 2 tablespoons sugar, and a pinch of salt in a 2-quart heavy saucepan, then slowly add poaching liquid, whisking constantly
37
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it's thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer (do not boil)
38
Pour custard into a metal bowl and stir in pistachio cream and almond extract
39
Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally
40
Pour custard through very fine sieve into another bowl, pressing on and discarding solids
41
Pour poaching liquid through a very fine sieve into a large glass measure
42
Whisk together yolks, remaining 2 tablespoons sugar, and a pinch of salt in a 2-quart heavy saucepan, then slowly add poaching liquid, whisking constantly
43
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it's thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer (do not boil)
44
Pour custard into a metal bowl and stir in pistachio cream and almond extract
45
Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally
46
Pour custard through very fine sieve into another bowl, pressing on and discarding solids
47
Assemble dessert: Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth
48
Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top
49
Drizzle chocolate over meringues and custard and sprinkle with chopped pistachios
50
Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth
51
Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top
52
Drizzle chocolate over meringues and custard and sprinkle with chopped pistachios