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Article: Pistachio terrine with olive oil sherbet.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the cake:
6 eggs
5 egg yolks
3/4 teaspoon salt
16 ounces granulated sugar
5 1/2 ounces honey
11 ounces all-purpose flour, sifted
1/2 ounces toasted pistachios, finely chopped
5 1/2 tablespoons extra-virgin olive oil
For the curd:
9 1/2 ounces heavy cream
3 ounces milk
1 1/2 ounces honey
1/2 ounce salt
1/2 ounce liquid lecithin
10 1/2 ounces pistachio paste
34 ounces white chocolate, finely chopped
2 ounces rum
7 ounces butter
For the terrine:
8 ounces simple syrup
6 1/2 ounces rum
Cake, from above
Curd, from above
For the sherbet:
1 3/4 cups water
3 ounces granulated sugar
4 ounces acacia honey
3/4 teaspoon salt
Zest and juice of 1 ...
Related newspaper, magazine, and journal articles:
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Article: Olive oil a delicious ingredient for desserts
SouthtownStar (Chicago, IL);
March 19, 2009 ;
499 words
... ... squares 1/3 cup pure olive oil 3 large eggs 11/2 cups ... by 8-inch pan with olive oil cooking spray. Place chocolate and olive oil in a small glass mixing ... until melted and smooth. Set aside. In mixer bowl add eggs ...
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