there are a number of variations on this
dessert
hi I’m Rebecca Brayton and welcome to
watchmojo.com and today we’re dissing
only rude to learn how to make pistachio
today my soup so tell us about today
miss ooh I mean traditionally what kind
of ingredients do we see in this dish
well traditionally it’s a mascarpone
cream with a sort of a biscotti Kokila
to drench in a coffee or sometimes
you’ve got vanilla and then it’s got the
the coffee taste as a base there’s a lot
of different ways to make a tiramisu we
make one it’s a pistachio tiramisu it’s
got the same principle that’s different
layers but we just use a couple of
different ingredients more of a French
style are there any unique techniques
that go into making this a no it’s
pretty much a simple straightforward
dish that’s why we’re making this today
so everybody at home can make it for a
tiramisu dish today we’re gonna be
building a pistachio tiramisu our
ingredients are gonna be 50 grams of
icing sugar 500 grams of mascarpone 500
grams of whipping cream 35% 200 grams of
pistachio puree a little bit of
chocolate for decoration a gen Hua’s
cake for a bit of a crunchiness
caramelized pistachio nuts for decor as
well as the chocolate we’re gonna start
off by with in our mascarpone and 35%
whipping cream
once the cream in the mash navona is
married together you can put the speed
up for the you don’t watch yourself
anyone about an 8 while we’re waiting
for that the wins we’re gonna cut open
two vanilla beans
we’re just gonna scrape the insides of
them as you scrape them you get the nice
vanilla bean off the end after your
cream is whipped partially you can add
your vanilla bean into you want to put
at least two vanilla beans for every
half liter of cream while you are mixing
it’s sometimes good to lift your bowl if
you are using a machine like this just
so you get to the bottom of the mixing
bowl so it properly mixes everything
once you’ve whipped it pretty much all
the way you want to stop the machine add
in your 50 grams of icing sugar and
slowly start the machine because the
icing sugar will go everywhere if you do
it too fast
once the asian sugar is nicely mixed in
put it back to a high speed finish the
whipping process once you bring it to a
peak you can stop the Machine and split
it into 1/2 1/2 the pistachio you’re
gonna mix in half you’re gonna keep as a
white cream so you’re gonna take off
your mix which is the white cream
mascarpone only put it directly into
your piping bag about like that while
we’re mixing the stock so we’re gonna
just put this in the fridge to keep it
nice and cold so it’s easier to fight
with with the remainder of your
mascarpone cream you’re gonna put it
back in the machines you’re gonna add
your 200 grams of pistachio puree and
once again started off slowly
until they’re sort of mixes in and then
we’re just gonna speed up the process a
little bit
once you’ve added your disappearing it’s
part of the mix you can stop the machine
can take it apart again see a beautiful
green pale color depending on how strong
you want you can always add more or less
you just want to work a little bit to
make sure all of your your cream is
mixed properly if you can see in the
bottom there’s always a little bit that
doesn’t mix so we’re just gonna mix it
up gonna gently put it into your piping
bag we’re gonna start off by putting a
little bit of mascarpone cream on the
bottom I’m going to show you two
different styles here just enough to
fill the bottom in a glass to give it a
base the other one it’s a martini glass
we’re gonna fill it just around the
edges so that it covers we’re gonna eye
our little xinhua this is a Zen ones
that we make homemade but you can always
replace it by anything bought at a
supermarket put it right in the middle
and the larger one will put two or three
pieces just to give it a bit more depth
a secret ingredient there amarena
cherries and a small one you want to
just put one in and the big one we’re
gonna go with a couple of cherries
there’s always a little bit of syrup in
the bottom if you don’t feel shy add
that little bit that in this is gonna
cover your cherry and try to fill the
glass around the edges to the 211 this
presentation or just top it a little bit
a little straight now same with the
martini glass we’re going to go around
the edges first I’m gonna add one more
cherry into the small one and two more
cherries into the large one we’re gonna
finish off by piping the white musk up
one cream on the top again gently around
the edge first and then just slowly
bring it into the middle on the top of
it we’re gonna put a bit of a chocolate
decoration on both of them feel free to
cut them whatever look or square
triangle as you wish
and then we’re just going to top it off
with a bit of our pistachios that are
rolled in a colored icing sugar and
there we have pistachio tiramisu from
Bistro review
dessert
hi I’m Rebecca Brayton and welcome to
watchmojo.com and today we’re dissing
only rude to learn how to make pistachio
today my soup so tell us about today
miss ooh I mean traditionally what kind
of ingredients do we see in this dish
well traditionally it’s a mascarpone
cream with a sort of a biscotti Kokila
to drench in a coffee or sometimes
you’ve got vanilla and then it’s got the
the coffee taste as a base there’s a lot
of different ways to make a tiramisu we
make one it’s a pistachio tiramisu it’s
got the same principle that’s different
layers but we just use a couple of
different ingredients more of a French
style are there any unique techniques
that go into making this a no it’s
pretty much a simple straightforward
dish that’s why we’re making this today
so everybody at home can make it for a
tiramisu dish today we’re gonna be
building a pistachio tiramisu our
ingredients are gonna be 50 grams of
icing sugar 500 grams of mascarpone 500
grams of whipping cream 35% 200 grams of
pistachio puree a little bit of
chocolate for decoration a gen Hua’s
cake for a bit of a crunchiness
caramelized pistachio nuts for decor as
well as the chocolate we’re gonna start
off by with in our mascarpone and 35%
whipping cream
once the cream in the mash navona is
married together you can put the speed
up for the you don’t watch yourself
anyone about an 8 while we’re waiting
for that the wins we’re gonna cut open
two vanilla beans
we’re just gonna scrape the insides of
them as you scrape them you get the nice
vanilla bean off the end after your
cream is whipped partially you can add
your vanilla bean into you want to put
at least two vanilla beans for every
half liter of cream while you are mixing
it’s sometimes good to lift your bowl if
you are using a machine like this just
so you get to the bottom of the mixing
bowl so it properly mixes everything
once you’ve whipped it pretty much all
the way you want to stop the machine add
in your 50 grams of icing sugar and
slowly start the machine because the
icing sugar will go everywhere if you do
it too fast
once the asian sugar is nicely mixed in
put it back to a high speed finish the
whipping process once you bring it to a
peak you can stop the Machine and split
it into 1/2 1/2 the pistachio you’re
gonna mix in half you’re gonna keep as a
white cream so you’re gonna take off
your mix which is the white cream
mascarpone only put it directly into
your piping bag about like that while
we’re mixing the stock so we’re gonna
just put this in the fridge to keep it
nice and cold so it’s easier to fight
with with the remainder of your
mascarpone cream you’re gonna put it
back in the machines you’re gonna add
your 200 grams of pistachio puree and
once again started off slowly
until they’re sort of mixes in and then
we’re just gonna speed up the process a
little bit
once you’ve added your disappearing it’s
part of the mix you can stop the machine
can take it apart again see a beautiful
green pale color depending on how strong
you want you can always add more or less
you just want to work a little bit to
make sure all of your your cream is
mixed properly if you can see in the
bottom there’s always a little bit that
doesn’t mix so we’re just gonna mix it
up gonna gently put it into your piping
bag we’re gonna start off by putting a
little bit of mascarpone cream on the
bottom I’m going to show you two
different styles here just enough to
fill the bottom in a glass to give it a
base the other one it’s a martini glass
we’re gonna fill it just around the
edges so that it covers we’re gonna eye
our little xinhua this is a Zen ones
that we make homemade but you can always
replace it by anything bought at a
supermarket put it right in the middle
and the larger one will put two or three
pieces just to give it a bit more depth
a secret ingredient there amarena
cherries and a small one you want to
just put one in and the big one we’re
gonna go with a couple of cherries
there’s always a little bit of syrup in
the bottom if you don’t feel shy add
that little bit that in this is gonna
cover your cherry and try to fill the
glass around the edges to the 211 this
presentation or just top it a little bit
a little straight now same with the
martini glass we’re going to go around
the edges first I’m gonna add one more
cherry into the small one and two more
cherries into the large one we’re gonna
finish off by piping the white musk up
one cream on the top again gently around
the edge first and then just slowly
bring it into the middle on the top of
it we’re gonna put a bit of a chocolate
decoration on both of them feel free to
cut them whatever look or square
triangle as you wish
and then we’re just going to top it off
with a bit of our pistachios that are
rolled in a colored icing sugar and
there we have pistachio tiramisu from
Bistro review
Please follow and like us: