there are a number of variations on this dessert
dessert
dessert hi I’m Rebecca Brayton and welcome to
hi I’m Rebecca Brayton and welcome to
hi I’m Rebecca Brayton and welcome to watchmojo.com and today we’re dissing
watchmojo.com and today we’re dissing
watchmojo.com and today we’re dissing only rude to learn how to make pistachio
only rude to learn how to make pistachio
only rude to learn how to make pistachio today my soup so tell us about today
today my soup so tell us about today
today my soup so tell us about today miss ooh I mean traditionally what kind
miss ooh I mean traditionally what kind
miss ooh I mean traditionally what kind of ingredients do we see in this dish
of ingredients do we see in this dish
of ingredients do we see in this dish well traditionally it’s a mascarpone
well traditionally it’s a mascarpone
well traditionally it’s a mascarpone cream with a sort of a biscotti Kokila
cream with a sort of a biscotti Kokila
cream with a sort of a biscotti Kokila to drench in a coffee or sometimes
to drench in a coffee or sometimes
to drench in a coffee or sometimes you’ve got vanilla and then it’s got the
you’ve got vanilla and then it’s got the
you’ve got vanilla and then it’s got the the coffee taste as a base there’s a lot
the coffee taste as a base there’s a lot
the coffee taste as a base there’s a lot of different ways to make a tiramisu we
of different ways to make a tiramisu we
of different ways to make a tiramisu we make one it’s a pistachio tiramisu it’s
make one it’s a pistachio tiramisu it’s
make one it’s a pistachio tiramisu it’s got the same principle that’s different
got the same principle that’s different
got the same principle that’s different layers but we just use a couple of
layers but we just use a couple of
layers but we just use a couple of different ingredients more of a French
different ingredients more of a French
different ingredients more of a French style are there any unique techniques
style are there any unique techniques
style are there any unique techniques that go into making this a no it’s
that go into making this a no it’s
that go into making this a no it’s pretty much a simple straightforward
pretty much a simple straightforward
pretty much a simple straightforward dish that’s why we’re making this today
dish that’s why we’re making this today
dish that’s why we’re making this today so everybody at home can make it for a
so everybody at home can make it for a
so everybody at home can make it for a tiramisu dish today we’re gonna be
tiramisu dish today we’re gonna be
tiramisu dish today we’re gonna be building a pistachio tiramisu our
building a pistachio tiramisu our
building a pistachio tiramisu our ingredients are gonna be 50 grams of
ingredients are gonna be 50 grams of
ingredients are gonna be 50 grams of icing sugar 500 grams of mascarpone 500
icing sugar 500 grams of mascarpone 500
icing sugar 500 grams of mascarpone 500 grams of whipping cream 35% 200 grams of
grams of whipping cream 35% 200 grams of
grams of whipping cream 35% 200 grams of pistachio puree a little bit of
pistachio puree a little bit of
pistachio puree a little bit of chocolate for decoration a gen Hua’s
chocolate for decoration a gen Hua’s
chocolate for decoration a gen Hua’s cake for a bit of a crunchiness
cake for a bit of a crunchiness
cake for a bit of a crunchiness caramelized pistachio nuts for decor as
caramelized pistachio nuts for decor as
caramelized pistachio nuts for decor as well as the chocolate we’re gonna start
well as the chocolate we’re gonna start
well as the chocolate we’re gonna start off by with in our mascarpone and 35%
off by with in our mascarpone and 35%
off by with in our mascarpone and 35% whipping cream
once the cream in the mash navona is
once the cream in the mash navona is married together you can put the speed
married together you can put the speed
married together you can put the speed up for the you don’t watch yourself
up for the you don’t watch yourself
up for the you don’t watch yourself anyone about an 8 while we’re waiting
anyone about an 8 while we’re waiting
anyone about an 8 while we’re waiting for that the wins we’re gonna cut open
for that the wins we’re gonna cut open
for that the wins we’re gonna cut open two vanilla beans
we’re just gonna scrape the insides of
we’re just gonna scrape the insides of them as you scrape them you get the nice
them as you scrape them you get the nice
them as you scrape them you get the nice vanilla bean off the end after your
vanilla bean off the end after your
vanilla bean off the end after your cream is whipped partially you can add
cream is whipped partially you can add
cream is whipped partially you can add your vanilla bean into you want to put
your vanilla bean into you want to put
your vanilla bean into you want to put at least two vanilla beans for every
at least two vanilla beans for every
at least two vanilla beans for every half liter of cream while you are mixing
half liter of cream while you are mixing
half liter of cream while you are mixing it’s sometimes good to lift your bowl if
it’s sometimes good to lift your bowl if
it’s sometimes good to lift your bowl if you are using a machine like this just
you are using a machine like this just
you are using a machine like this just so you get to the bottom of the mixing
so you get to the bottom of the mixing
so you get to the bottom of the mixing bowl so it properly mixes everything
bowl so it properly mixes everything
bowl so it properly mixes everything once you’ve whipped it pretty much all
once you’ve whipped it pretty much all
once you’ve whipped it pretty much all the way you want to stop the machine add
the way you want to stop the machine add
the way you want to stop the machine add in your 50 grams of icing sugar and
in your 50 grams of icing sugar and
in your 50 grams of icing sugar and slowly start the machine because the
slowly start the machine because the
slowly start the machine because the icing sugar will go everywhere if you do
icing sugar will go everywhere if you do
icing sugar will go everywhere if you do it too fast
once the asian sugar is nicely mixed in
once the asian sugar is nicely mixed in put it back to a high speed finish the
put it back to a high speed finish the
put it back to a high speed finish the whipping process once you bring it to a
whipping process once you bring it to a
whipping process once you bring it to a peak you can stop the Machine and split
peak you can stop the Machine and split
peak you can stop the Machine and split it into 1/2 1/2 the pistachio you’re
it into 1/2 1/2 the pistachio you’re
it into 1/2 1/2 the pistachio you’re gonna mix in half you’re gonna keep as a
gonna mix in half you’re gonna keep as a
gonna mix in half you’re gonna keep as a white cream so you’re gonna take off
white cream so you’re gonna take off
white cream so you’re gonna take off your mix which is the white cream
your mix which is the white cream
your mix which is the white cream mascarpone only put it directly into
mascarpone only put it directly into
mascarpone only put it directly into your piping bag about like that while
your piping bag about like that while
your piping bag about like that while we’re mixing the stock so we’re gonna
we’re mixing the stock so we’re gonna
we’re mixing the stock so we’re gonna just put this in the fridge to keep it
just put this in the fridge to keep it
just put this in the fridge to keep it nice and cold so it’s easier to fight
nice and cold so it’s easier to fight
nice and cold so it’s easier to fight with with the remainder of your
with with the remainder of your
with with the remainder of your mascarpone cream you’re gonna put it
mascarpone cream you’re gonna put it
mascarpone cream you’re gonna put it back in the machines you’re gonna add
back in the machines you’re gonna add
back in the machines you’re gonna add your 200 grams of pistachio puree and
your 200 grams of pistachio puree and
your 200 grams of pistachio puree and once again started off slowly
until they’re sort of mixes in and then
until they’re sort of mixes in and then we’re just gonna speed up the process a
we’re just gonna speed up the process a
we’re just gonna speed up the process a little bit
once you’ve added your disappearing it’s
once you’ve added your disappearing it’s part of the mix you can stop the machine
part of the mix you can stop the machine
part of the mix you can stop the machine can take it apart again see a beautiful
can take it apart again see a beautiful
can take it apart again see a beautiful green pale color depending on how strong
green pale color depending on how strong
green pale color depending on how strong you want you can always add more or less
you want you can always add more or less
you want you can always add more or less you just want to work a little bit to
you just want to work a little bit to
you just want to work a little bit to make sure all of your your cream is
make sure all of your your cream is
make sure all of your your cream is mixed properly if you can see in the
mixed properly if you can see in the
mixed properly if you can see in the bottom there’s always a little bit that
bottom there’s always a little bit that
bottom there’s always a little bit that doesn’t mix so we’re just gonna mix it
doesn’t mix so we’re just gonna mix it
doesn’t mix so we’re just gonna mix it up gonna gently put it into your piping
up gonna gently put it into your piping
up gonna gently put it into your piping bag we’re gonna start off by putting a
bag we’re gonna start off by putting a
bag we’re gonna start off by putting a little bit of mascarpone cream on the
little bit of mascarpone cream on the
little bit of mascarpone cream on the bottom I’m going to show you two
bottom I’m going to show you two
bottom I’m going to show you two different styles here just enough to
different styles here just enough to
different styles here just enough to fill the bottom in a glass to give it a
fill the bottom in a glass to give it a
fill the bottom in a glass to give it a base the other one it’s a martini glass
base the other one it’s a martini glass
base the other one it’s a martini glass we’re gonna fill it just around the
we’re gonna fill it just around the
we’re gonna fill it just around the edges so that it covers we’re gonna eye
edges so that it covers we’re gonna eye
edges so that it covers we’re gonna eye our little xinhua this is a Zen ones
our little xinhua this is a Zen ones
our little xinhua this is a Zen ones that we make homemade but you can always
that we make homemade but you can always
that we make homemade but you can always replace it by anything bought at a
replace it by anything bought at a
replace it by anything bought at a supermarket put it right in the middle
supermarket put it right in the middle
supermarket put it right in the middle and the larger one will put two or three
and the larger one will put two or three
and the larger one will put two or three pieces just to give it a bit more depth
pieces just to give it a bit more depth
pieces just to give it a bit more depth a secret ingredient there amarena
a secret ingredient there amarena
a secret ingredient there amarena cherries and a small one you want to
cherries and a small one you want to
cherries and a small one you want to just put one in and the big one we’re
just put one in and the big one we’re
just put one in and the big one we’re gonna go with a couple of cherries
gonna go with a couple of cherries
gonna go with a couple of cherries there’s always a little bit of syrup in
there’s always a little bit of syrup in
there’s always a little bit of syrup in the bottom if you don’t feel shy add
the bottom if you don’t feel shy add
the bottom if you don’t feel shy add that little bit that in this is gonna
that little bit that in this is gonna
that little bit that in this is gonna cover your cherry and try to fill the
cover your cherry and try to fill the
cover your cherry and try to fill the glass around the edges to the 211 this
glass around the edges to the 211 this
glass around the edges to the 211 this presentation or just top it a little bit
presentation or just top it a little bit
presentation or just top it a little bit a little straight now same with the
a little straight now same with the
a little straight now same with the martini glass we’re going to go around
martini glass we’re going to go around
martini glass we’re going to go around the edges first I’m gonna add one more
the edges first I’m gonna add one more
the edges first I’m gonna add one more cherry into the small one and two more
cherry into the small one and two more
cherry into the small one and two more cherries into the large one we’re gonna
cherries into the large one we’re gonna
cherries into the large one we’re gonna finish off by piping the white musk up
finish off by piping the white musk up
finish off by piping the white musk up one cream on the top again gently around
one cream on the top again gently around
one cream on the top again gently around the edge first and then just slowly
the edge first and then just slowly
the edge first and then just slowly bring it into the middle on the top of
bring it into the middle on the top of
bring it into the middle on the top of it we’re gonna put a bit of a chocolate
it we’re gonna put a bit of a chocolate
it we’re gonna put a bit of a chocolate decoration on both of them feel free to
decoration on both of them feel free to
decoration on both of them feel free to cut them whatever look or square
cut them whatever look or square
cut them whatever look or square triangle as you wish
and then we’re just going to top it off
and then we’re just going to top it off with a bit of our pistachios that are
with a bit of our pistachios that are
with a bit of our pistachios that are rolled in a colored icing sugar and
rolled in a colored icing sugar and
rolled in a colored icing sugar and there we have pistachio tiramisu from
there we have pistachio tiramisu from
there we have pistachio tiramisu from Bistro review
”
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