Pure Pasta of the real Green Pistachio of Bronte DOP pack of 1 kilogram
Semi-finished product: base for homemade ice cream, cakes and desserts.
Our practical 1000 grams jar of pistachio paste ready to use in all your preparations is the easiest solution to buy the real green pistachio paste from Bronte.
Only on Gocce di Sicilia do you have in one site the best place to buy pistachio pasta, Bronte pistachios and all the other specialties of the island!
The 250 grams jar of Pistachio of Bronte Pasta is perfect for ice cream and all the preparations of desserts and cakes that go through your head. From today the high-level Sicilian pastry arrives at our house! After all, we are all a bit of a pastry chef, aren't we?
Semi-finished product for ice cream and desserts produced in Bronte, using only certified DOP Bronte pistachios.
Nutritional values 100 g
Energy 670 Kcal
Protein 20.9 g
Carbohydrates 9.6 g
Fat 60.9 g
Mineral salts 2 g
Fibers 1.2 g
How to use:
Indispensable for the preparation of homemade ice creams, or with the thermomix or with the ice cream machine.
Consider that to make pistachio ice cream the recommended dose is 80-100 grams of pistachio paste / liter.
Also excellent for homemade desserts and cakes. Have you ever tried to make the famous Bronte Pistachio Cake?
Package contents: 250 net grams of pure green pistachio paste from Bronte.
If, on the other hand, you want to make Pistachio ice cream for a little less, you can buy 1kg pure Sicilian pistachio pasta. Also very good made with Sicilian pistachio, but not Bronte's green pistachio.
And here is the RECIPE that recommends Gocce di Sicilia to prepare an
excellent Pistachio Ice Cream at home!
Ingredients:
770 g of whole milk
130 g of sugar
1 egg yolk
1 vanilla bean
150 ml of liquid cream
125 g of Pure pistachio paste from Bronte DOP
50 g of high quality pistachio flour
4 spoons of sweet Pistachio Cream
Preparation:
In a bowl, whisk the yolk with the sugar until a smooth and frothy mixture is obtained. Add the milk and vanilla seeds, put on the heat over a not too high heat, mixing well. As soon as it reaches the boiling point, remove from the heat and let it cool for a few minutes.
Add the pistachio paste first and then the cream, mix until a uniform color mixture is obtained (with whisk or immersion blender). Leave to cool, first at room temperature and then for at least half an hour in the refrigerator. At this point the compound is ready to be "gelled" (cooled).
If you have an ice cream maker, pour it into the cold tray, start the machine and you've done!
If you dont have an ice cream maker, pour the mixture into an ice tray, possibly made of metal, previously cooled, and put in the freezer. After an hour, when the mixture has hardened slightly at the edges, blend at low speed to try to break the ice crystals and put back in the freezer. Repeat the same procedure every hour, at least 4 times or until the desired density is reached and the consistency of the ice cream is creamy.
Decoration tips:
To serve the ice cream in a cup or by the glass, put a spoonful of sweet pistachio cream on the bottom, then the ice cream and finally garnish with a sprinkling of pistachio flour.
If you want to serve an excellent pistachio walking cone, fill the tip of the cone with a little bit of the sweet pistachio cream, before filling it with your ice cream. To decorate, pour a little pistachio flour into a saucer and pass the ice cream, for a sandy effect.
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