Strawberry Pistache Recipe

Inspired by T. Cook's at Royal Palms Resort & Spa

Time1h 30m

Serves6

White chocolate strawberry creme, pistachio almond cake, fresh strawberry confit, pistachio gelato

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.

Ingredients for Strawberry Pistache

7.05 oz (200 g) white chocolate

5/8 cup (150 ml) Heavy cream

3 1/2 oz (100 g) sugar

5.29 oz (150 g) almond flour

1 3/4 oz (50 g) cake flour

3 Eggs

1 tsp Baking powder

1 pinch Celtic sea salt

3 1/2 oz (100 g) pistachios, chopped

10.6 oz (300 g) Fresh strawberries

1 3/4 oz (50 g) sugar (for confit)

0.42 cup (100 ml) water

1 1/8 lb (500 g) pistachio gelato

Method

Preparation Steps

Prepare the White Chocolate Strawberry Creme

In a saucepan, heat the heavy cream until just simmering. Remove from heat, add the chopped white chocolate, and stir until melted and smooth. Allow to cool slightly, then refrigerate until set.

Make the Pistachio Almond Cake

Preheat the oven to 180°C (350°F). In a bowl, whisk together the almond flour, cake flour, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy. Gradually mix in the dry ingredients followed by the chopped pistachios. Pour the batter into a greased cake pan and bake for 25-30 minutes until a toothpick comes out clean. Once baked, let it cool before slicing.

Prepare the Fresh Strawberry Confit

In a saucepan, combine fresh strawberries, sugar, and water. Bring to a simmer and cook until the strawberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and cool.

Assemble the Strawberry Pistache

On a plate, place a slice of pistachio almond cake. Spread a generous layer of the white chocolate strawberry creme on top. Drizzle with the fresh strawberry confit and serve with a scoop of pistachio gelato on the side.