Magnum of pistachios with thermomix
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Recipe from our friend and collaborator Luz Maria Lagoa. Wow, what a really good thing. Brutal. They look spectacular. The creamy interior and the crunch of the chocolate with pieces of pistachios. You have to try them, I recommend them.
One of the great advantages of preparing these ice creams at home with Thermomix is that we achieve an ultra-creamy texture without ice crystals in record time. By controlling the ingredients, we ensure an authentic and intense pistachio flavor, far superior to that of any commercial option.
The secret of its success lies in the magical contrast between the softness of the filling and the crunchy coating. When you dip the frozen ice cream into the tempered chocolate, it solidifies almost instantly, creating that perfect layer that breaks deliciously with every bite.
Magnum of pistachios with thermomix
INGREDIENTS
- 🥛 200 ml whipping cream (you can use natural Greek yogurt)
- 🍬 113 gr powdered sugar
- 🍯 37 gr invert sugar (you can use honey)
- 🟢 160 gr pistachio cream (sugar-free)
- 🧬 4 grams neutral gelatin
- 🍫 300 gr dark chocolate (we use 64% cocoa)
- 🌻 30 ml sunflower oil (you can use cocoa butter or coconut oil)
- 🥜 40 gr crushed peeled pistachios
PREPARATION
1 We hydrate the gelatin sheets in cold water (6/8 min).
2 We place the butterfly on the blades, add the cream and icing sugar and semi-assemble at speed 3.5. It should have some body, but not firm enough to decorate.
3 If the pistachio cream is dense, we heat it for just a few seconds, add the invert sugar and stir. We drain the gelatin and melt it for just 10 seconds in the microwave. We pour it into the pistachio cream and stir until integrated.
4 When the temperature has dropped, we add the cream little by little to the cream, making enveloping movements.
5 We place the mixture in a pastry bag to facilitate filling the molds.
6 We fill the cavities of the molds, smooth the surface and leave them in the freezer for about 8/10 hours.
7 For the coverage, we melt the dark chocolate in a bain-marie and, once it has dissolved, we add the oil and stir. We pour the result into a glass and stir from time to time to lower the temperature.
8 We wait for it to reach a temperature of about 35 degrees and add the crushed pistachios. We dip each ice cream in the chocolate, drain well and place them on baking paper.
9 We put it back in the freezer to finish settling. ONLY LEFT TO ENJOY, BONUS!
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