This pistachio and honey coulis combines the slightly salty and delicate flavor of the pistachio with the sweetness of honey. Perfect for coating ice cream, desserts or pancakes, it will bring a touch of elegance and gluttony to your frozen creations.
Ingredients :
- 100 g of non -salty pistachios
- 2 tablespoons of honey
- 150 ml of whole liquid cream
- 1 tablespoon of sugar
- 1 pinch of salt (optional)
- 1 teaspoon vanilla extract (optional)
Preparation :
- Prepare the pistachios
if your pistachios are not already rolled off, remove their skin by quickly plunging them into boiling water, then rubbing the pistachios with a cloth. Then mix them in a blender or a blender until you get a smooth paste. - Prepare the coulis
in a small saucepan, mix the pistachio paste with the liquid cream and the honey. Heat over low heat, stirring regularly. Add the sugar to balance the sweet flavors, and a pinch of salt if you want to intensify the taste of the pistachio. - Let simmer
lets the mixture heat for about 5 minutes, without boiling it, until the texture is very homogeneous and creamy. If you want a softer fragrance, adds the vanilla extract at this stage. - Filter The mixture (optional)
If you prefer a perfectly smooth coulis, you can filter the mixture through a fine colander to remove any pieces of pistachio. - Let cool
let the coulis cool slightly before pouring it on your ice. This coulis can be kept in the refrigerator for about a week in an airtight container.
My Personal Tip:
This pistachio and honey coulis is perfect for coating a vanilla or white chocolate ice cream with the Ninja Creami. It also goes very well with fruit sorbets for a sweet and savory contrast. Personally, I love to use it to marble an ice cream or add it to frozen pancakes with a touch of whipped cream for an even more gourmet dessert!
Here, a pistachio and creamy and gourmet house coulis, perfect for sublimating your Ninja Creami ice creations and bringing a touch of elegance to your desserts.
