Paciugo Recipe
pistachio&coffee gelati scoops, meringues, hazelnuts, chocolate, amarena
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Ingredients
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Pistachio Gelato
Coffee Gelato
Meringues
Crunch & Garnishes
Finishing (optional)
Method
Pistachio Gelato
- 1
Prep pistachios
Toast shelled pistachios in a single layer on a baking sheet at 325°F (160°C) for 6–8 minutes until fragrant. Let cool, then grind finely in a food processor. If using pistachio paste, set aside.
- 2
Make custard base
Warm the whole milk, heavy cream, sugar and salt in a medium saucepan over medium heat until steam appears and edges begin to bubble, stirring to dissolve sugar. Do not boil.
- 3
- 4
Cook custard
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat.
- 5
Add pistachio
Stir in the finely ground pistachios and pistachio paste (if using). For a smoother texture, let the mixture sit 10 minutes then blend with an immersion blender or in a blender until homogeneous. Strain through a fine-mesh sieve into a clean bowl to remove any coarse bits.
- 6
Chill
Cool to room temperature, then cover and refrigerate until thoroughly cold (at least 4 hours or overnight).
- 7
Churn
Freeze in an ice cream maker according to manufacturer's instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm up before serving.
Coffee Gelato
- 8
Make coffee-infused base
Warm the whole milk, heavy cream, sugar, cocoa powder (if using) and salt in a saucepan over medium heat until steaming. Stir to dissolve sugar.
- 9
- 10
Cook custard
Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches about 170–175°F (77–80°C) and coats the back of a spoon. Remove from heat.
- 11
Add coffee
Whisk in the instant espresso (or cooled brewed espresso) until fully incorporated. Taste and adjust — add a little more espresso if you prefer a stronger coffee flavor. Let cool to room temperature.
- 12
Chill & churn
Cover and refrigerate until completely chilled (4 hours or overnight). Churn in an ice cream maker according to manufacturer's instructions until soft-serve consistency, then freeze at least 2 hours to firm up.
Meringues
- 13
Prepare oven and piping
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- 14
Whip whites
In a clean bowl, whisk the room-temperature egg whites with cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue whipping until stiff, glossy peaks form. Whisk in vanilla extract.
- 15
Pipe and bake
Pipe or spoon small kisses or nests (about 1–1.5 inch) onto the prepared sheet. Bake for 45–60 minutes, until dry and easily lift off the paper. Turn off oven and let meringues cool inside with the door ajar to fully crisp (about 1 hour).
Crunch & Garnishes
- 16
Prep hazelnuts and chocolate
If hazelnuts are not toasted, toast them in a skillet or oven until fragrant, then cool and roughly chop. Chop or shave the dark chocolate and set aside.
- 17
Warm amarena syrup
Spoon the amarena cherries into a small bowl and reserve the syrup. Warm 1–2 tablespoons of the syrup slightly (microwave 5–10 seconds) to make it pourable for drizzling.
Assembly & Serving
- 18
Scoop
Scoop pistachio and coffee gelato into serving dishes or a single bowl, alternating flavors to create contrast. Use 1–2 scoops of each flavor depending on size.
- 19
Add meringue and crunch
Break a few meringue kisses into pieces and scatter over the gelato. Sprinkle with chopped toasted hazelnuts and grated or shaved dark chocolate.
- 20
Finish with amarena
Top with a few whole amarena cherries and drizzle with 1–2 teaspoons of the warmed amarena syrup per serving. Scatter extra chopped pistachios and a light pinch of sea salt flakes if desired.
- 21
Serve
Serve immediately so the meringue remains crisp. Leftover gelato should be stored in an airtight container in the freezer; let soften 5–10 minutes before scooping.