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Receta Pistachio Chocolate Tartufo With Sour Cherry Sauce
by Global Cookbook

Pistachio Chocolate Tartufo With Sour Cherry Sauce
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Ingredientes

  • 2 c. unsalted shelled pistachios
  • 2 c. homogenized lowfat milk
  • 4 lrg egg yolks
  • 1/2 c. sugar
  • 1 c. whipping (35%) cream
  • 8 ounce bittersweet chocolate, melted
  •     Sour Cherry Sauce
  • 1 x 19 ounce jar sour cherries and their juice
  • 1 Tbsp. corn syrup
  • 1 x vanilla bean, scraped

Direcciones

  1. Chop pistachios in a food processor.
  2. Bring lowfat milk and 1 c. of the minced pistachios to boil in heavy medium saucepan over medium-high heat.
  3. Remove from heat.
  4. To make the pistachio custard for the ice cream: first, whisk egg yolks and sugar in medium stainless steel bowl.
  5. Gradually whisk in the warm lowfat milk mix.
  6. Return the custard to saucepan.
  7. Cook over low heat, stirring constantly with a wooden spoon, till custard thickens and coats the back of a spoon, about 8 to 10 min.
  8. Immediately strain the custard through a sieve over a bowl which is sitting in an ice bath. (This will remove the pistachios.)
  9. Stir in the cream and 1/2 c. minced pistachios.
  10. Let cold in the ice bath, about 10 min.
  11. Remove from ice bath and refrigeratecustard in the refrigerator for 2 hrs.
  12. Freeze chilled custard in an ice cream maker according to manufacturer's instructions.
  13. Scoop ice cream into six balls using an ice cream scoop.
  14. Place on a parchment-lined baking sheet and freeze till hard, about 2 hrs.
  15. Put the chocolate in a small stainless steel bowl over a pan of warm water on low heat.
  16. Heat till melted but not warm.
  17. Stir.
  18. Let chocolate cold slightly so it is hot and not warm because if the chocolate is too warm, it will heat the pistachio ice cream.
  19. With a fork (or possibly 2 forks) dip each pistachio ice cream ball in the chocolate to cover.
  20. Place coated ice cream balls on wire rack.
  21. Sprinkle with the remaining 1/2 c. minced pistachios.
  22. Freeze again till hard, at least 1 hour.
  23. Remove from freezer 10 min before serving.
  24. Serve with hot Sour Cherry Sauce.
  25. Sour Cherry Sauce:Over medium-low heat, bring the sour cherries and vanilla bean scrapings to a simmer, add in corn syrup.
  26. Reduce slightly till thickened to a sauce consistency, about 10 min.
  27. Cold slightly and serve the sauce hot with the Pistachio Chocolate Tartufo.
  28. The melted chocolate hardens into a crunchy, heat-in-your-mouth shell on the tartufo balls - the perfect contrast to the creamy ice cream.
  29. Yield is 6 servings.