Related CoursesShelf Control
My recent European trip yielded so many foodie ideas and this is just one of them. I bought a jar of something like this in an amazing Italian gourmet foods store that was like a foodie Disneyland. Such a huge range of stunning foods with elegant packaging to die for. I could have spent a LOT of money, but luckily for me, the luggage weight is always an issue, so I restrained myself. This idea did make it home though and was promptly eaten a spoonful at a time on demand.
So we went to work and created our own version. I do love it. It is vibrantly pretty, would make an excellent gift and now we have to think of other ways to use it, even though I would happily eat it all, a spoonful at a time. Think of it as a sort of pistachio Nutella, with white chocolate instead of dark. Are you feeling it yet? I think it would be fantastic on croissants. Anyway. Watch this space. Recipes are coming! I feel confident.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Shelled Pistachios blanched (see blanched almond video)
- 50 Grams Raw Caster Sugar BUY
- 100 Grams Butter BUY
- 120 Grams Chocolate white callets BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 80 Grams milk
- 1 Pinch Pink Salt Flakes BUY
Place pistachios and sugar into the Thermomix bowl. Mill 10 sec/speed 10.
Add all remaining ingredients and cook 8 min/50°C/speed 3. Blend 30 sec/speed 4.
Pour into jars and cool until set. Store in the fridge until use.
This recipe can be seen if you sign up for the related course. Join the course to get access!