Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whipped Areesh Base
Pistachio Crunch & Garnish
Method
Whipped Areesh Base
- 1
Prepare strained base
If using regular Greek yogurt instead of already strained areesh, line a fine-mesh sieve with cheesecloth and set over a bowl. Add 2 cups Greek yogurt and let drain 30–60 minutes in refrigerator to remove excess whey; you want thick, dense yogurt. If you are using already-thick areesh/Greek yogurt, you can skip active draining.
- 2
Whip cream and blend cheeses
Chill a medium bowl and beaters for 10 minutes in the fridge. Whip 1/2 cup cold heavy cream to soft peaks. In a separate bowl, fold together the strained yogurt (or thick areesh) and 1/2 cup mascarpone until smooth. Gently fold the whipped cream into the yogurt-mascarpone mixture until homogenous and light—do not overmix or it will deflate.
- 3
Flavor the mixture
Stir 3 tablespoons honey, 1 tablespoon fresh orange juice, 1 tablespoon orange zest, and 1/4 teaspoon fine sea salt into the whipped mixture. Taste and adjust: add up to 1 additional tablespoon honey if you prefer sweeter, or a little more orange juice for brightness. Chill the finished whipped areesh for at least 15 minutes to let flavors marry.
Pistachio Crunch & Assembly
- 4
Make pistachio crunch
In a small nonstick skillet over medium heat, add 3/4 cup shelled pistachios and 1 tablespoon caster sugar. Stir constantly until the sugar melts and lightly caramelizes on the nuts, about 3–4 minutes. Add 1 teaspoon unsalted butter and stir to coat; remove from heat and transfer to a parchment-lined plate to cool. When cool, roughly chop or crush the caramelized pistachios to create a crunchy topping. Reserve 2 tablespoons finely chopped toasted pistachios for garnish.
- 5
Assemble serving
Spoon the chilled whipped areesh into serving bowls or glasses. Sprinkle a generous pinch (about 2–3 tablespoons) of the chopped pistachio crunch over each portion. Drizzle 1/2 to 1 tablespoon extra honey over each serving and scatter the 2 tablespoons finely chopped toasted pistachios for color and texture. Add optional orange segments or thin orange slices (about 1–2 tablespoons per serving) and a mint leaf for garnish.
- 6
Serve and store
Serve immediately for maximum crunch. If making ahead, store the whipped areesh covered in the refrigerator up to 24 hours and keep the pistachio crunch separate; add crunch just before serving so it stays crisp.