Archive

Course: Dessert

Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

  • 1 quart of good quality vanilla ice cream
  • 4 tablespoons Oregon hazelnut paste
  • 2 tablespoons cocoa powder
  • 1 cup chopped Oregon hazelnuts
  • 5.25 ounces dark chocolate melted
  • 2 teaspoon Sea salt

INSTRUCTIONS

  1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
  2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
  3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
  4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
  5. Keep the balls in the freezer until you want to serve them

Pistachio Cranberry Brie Bites

INGREDIENTS

  • 1 sheet frozen puff pastry 
  • Nonstick cooking spray 
  • 4 ounces brie cheese 
  • 1/2 cup cranberry sauce 
  • 1/8 cup jalapeño, seeds removed and finely chopped 
  • 3 tablespoons raw shelled pistachios, chopped 
  • Flaky sea salt and ground black pepper, optional

INSTRUCTIONS

  1. Thaw the puff pastry according to package directions. 
  2. Preheat the oven to 400°F. Spray a mini muffin pan with nonstick cooking spray. 
  3. Roll the sheet of puff pastry into a 10-by-15-inch rectangle on a floured surface. Using a tumbler-size glass, cut rounds with the lip. Gently press the pastry rounds into the wells of the muffin pan. 
  4. Cut the brie into 1/2-inch-thick square slices. Place a piece in the center of each pastry. Top each with a dollop, about 1 teaspoon, of cranberry sauce. Sprinkle with jalapeño pieces, then chopped pistachios. 
  5. Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is melted. Let cool in the pan for 5 minutes. Remove the bites from the pan and serve.

Pistachio Protein Cups

INGREDIENTS

  • 5 1/4 ounces vegan chocolate
  • 2 tsp coconut oil

For the filling:

  • 2 1/4 ounces pistachio butter
  • 1 tbsp agave syrup
  • 1 tbsp protein powder (vanilla or natural)
  • A handful of pistachios

Optional: sea salt

For the pistachio butter:

  • 10 1/2 ounces shelled pistachios

INSTRUCTIONS

For the pistachio butter:

  1. Preheat the oven to 392 degrees Fahrenheit and place the shelled pistachios on a baking tray lined with baking paper.
  2. Roast the pistachios in the oven for 5 minutes and then leave to cool briefly.
  3. Place the roasted pistachios in a high-performance blender and blend until creamy.

Tip: The blending process can take a while, as the oils from the pistachios first have to be released to create a cream. If you don’t have a blender, you can also use ready-made pistachio butter. 

For the pistachio protein cups:

  1. Finely chop the chocolate and then melt together with the coconut oil in a bain-marie.
  2. Line 8 muffin cases (made of paper or silicone) with about half of the melted chocolate and allow to set completely.
  3. Mix the pistachio butter with the agave syrup and protein powder to create a firm cream. Divide the cream into 8 equal parts and press one part each evenly into the chocolate-lined molds. Repeat the process with each part and then spread the remaining chocolate evenly into the molds.
  4. Sprinkle the pistachios over the cups, whole or chopped as desired, and leave to set in the fridge.

Pistachio Protein Ice Cream

INGREDIENTS

  • 1 3/4 ounces peanut butter
  • 2 1/2 ounces pistachios
  • 2 tbsp maple syrup
  • 10 1/2 ounces skyr
  • 3 1/2 ounces Greek yogurt
  • 1 3/4 ounces dark chocolate

Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.

INSTRUCTIONS

  1. Mix peanut butter, 1 1/2 ounces pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
  2. Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.