happy easter to all of our lovely followers!
- we have taken a moment to bring you two delicious ideas to bring to your celebrations this weekend whether they may be traditional or not. our first creation is a Pistachio Pudding that Tarah has concocted for those that may want a little something different whether you're hosting or graciously bringing dessert to the party ( don't forget to bring flowers, ours are from Balconi Floral Design Studio ).
Pistachio Pudding Serves 4
Ingredients:
- there are 2 sections to this shopping list! first you need to make a pistachio paste:
1/2 c. salted pistachio nuts (shelled)
1/3 c. granulated sugar
2 Tbps water
- and now the pudding:
2 c. whole milk
2 large egg yolks
1/3 c. granulated sugar
2 tbsp cornstarch
pinch of salt
1 tsp pure vanilla extract ( i used tahitian)
2 tbsp unsalted butter
1/4 c. chopped pistachio nuts/dark chocolate/Cadbury mini eggs
Pistachio Paste How To:
- place pistachios in a food processor and pulse until the nuts are in small bits.
- add the sugar and water and blend until relatively smooth
Pudding How To:
- spoon the pistachio paste into a medium sauce pan, add the milk and whisk over medium heat
- heat until mixture is steaming
- while the milk is heating, whisk together granulated sugar, egg yolks, cornstarch and a pinch of salt, this mixture will be thick, just whisk until smooth
- pour 1/2 of the steaming pistachio milk into the sugar and egg mixture and whisk together. add the rest and whisk to incorporate.
- return the mixture to the saucepan over medium heat and heat until thick and bubbly
- remove from heat and stir in butter and vanilla extract until incorporated.
- pass cooked pudding through a fine mesh strainer that's set over a medium bowl
- pour into small ramekins, place plastic wrap over the tops and refrigerate for 4 hours or overnight.
- garnish with chopped pistachios/dark chocolate ( I used Lindt dark chocolate and sea salt) or Cadbury Mini Eggs!
- stay tuned for Oz's recipe!
