Pistachio Dacquoise Recipe
White chocolate orange cremeux, pistachio crumble, cranberry ice cream
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Ingredients
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Dacquoise
White Chocolate Orange Cremeux
Pistachio Crumble
Cranberry Ice Cream
Method
Dacquoise Preparation
- 1
Prepare the Dacquoise
Preheat the oven to 350°F (175°C). Whip the egg whites until soft peaks form, then gradually add granulated sugar. Whip until stiff peaks form. In a separate bowl, sift powdered sugar and almond flour together. Fold the almond mixture and pistachio paste into the egg whites until just combined. Spread the mixture onto a parchment-lined baking sheet and bake for 25-30 minutes or until lightly golden. Let cool.
Cremeux Preparation
- 2
Make the White Chocolate Orange Cremeux
In a saucepan, heat the heavy cream with orange zest until just boiling. In a mixing bowl, whisk together egg yolks and granulated sugar until pale. Slowly pour the hot cream into the egg mixture while whisking. Return to the saucepan and cook on low heat until thickened. Remove from heat and stir in white chocolate and orange juice until melted and smooth. Chill until set.
Crumble Preparation
- 3
Prepare the Pistachio Crumble
In a bowl, mix together flour, chopped pistachios, and brown sugar. Cut in cold butter until the mixture resembles coarse crumbs. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Let cool.
Ice Cream Preparation
- 4
Make the Cranberry Ice Cream
In a saucepan, combine cranberries and sugar with a splash of water. Cook until cranberries burst and mixture thickens. Blend until smooth. In a bowl, combine cranberry puree with heavy cream, milk, and vanilla extract. Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.
Assembly
- 5
Assemble the Dacquoise
Layer the dacquoise with white chocolate orange cremeux, sprinkle with pistachio crumble, and serve with a scoop of cranberry ice cream on the side.
