Snow Eggs with Pistachio Custard and Chocolate Drizzle

Gluten Free
Health score
2%
Snow Eggs with Pistachio Custard and Chocolate Drizzle
300 min.
8
288kcal

Suggestions


Indulge in a delightful dessert that is as visually stunning as it is delicious with our Snow Eggs with Pistachio Custard and Chocolate Drizzle. This gluten-free treat is perfect for impressing guests at your next dinner party or simply enjoying a special evening at home. The combination of airy meringue "eggs" and rich pistachio custard creates a harmonious balance of textures and flavors that will leave your taste buds dancing.

Imagine the lightness of the poached meringues, gently nestled atop a velvety pistachio custard, all drizzled with a luscious bittersweet chocolate sauce. Each bite offers a unique experience, with the nutty undertones of the pistachios complementing the sweetness of the meringue and the deep richness of the chocolate. This dessert not only satisfies your sweet tooth but also provides a touch of elegance to any meal.

With a preparation time of 300 minutes, this recipe allows you to take your time and enjoy the process of creating something truly special. Whether you're a seasoned chef or a novice in the kitchen, the step-by-step instructions will guide you through each phase, ensuring a successful outcome. So gather your ingredients, roll up your sleeves, and get ready to impress with this exquisite dessert that is sure to become a favorite!

Ingredients

  • drops almond extract 
  • oz bittersweet chocolate unsweetened finely chopped (not )
  • large eggs separated
  • teaspoon juice of lemon fresh
  • 0.5 cup pistachios raw unsalted red shelled (not dyed , preferably )
  • cup sugar 
  • quart milk whole

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • sieve
  • baking pan
  • hand mixer
  • wooden spoon
  • kitchen thermometer
  • ice cream scoop
  • slotted spoon
  • colander

Directions

  1. Preheat oven to 350°F.
  2. Drop nuts into boiling water and cook 2 minutes.
  3. Drain in a colander and transfer to a bowl of ice and water to stop cooking.
  4. Drain in colander again. Peel off skins and pat nuts dry, then spread in 1 layer in a shallow baking pan.
  5. Bake in middle of oven until dry and lightly toasted, about 7 minutes, then cool. Coarsely chop 2 tablespoons nuts and leave remaining nuts whole.
  6. Finely grind whole pistachios with 2 tablespoons sugar in a food processor.
  7. Add 3 tablespoons milk and process to a paste. Blend in 5 tablespoons milk and transfer pistachio cream to a bowl. Chill, covered, 8 hours.
  8. Whisk together 2 tablespoons sugar and remaining 3 1/2 cups milk in a deep 12-inch skillet and bring to a bare simmer (milk should steam but not bubble).
  9. While milk is heating, beat whites with lemon juice and a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Gradually beat in 1/2 cup plus 2 tablespoons sugar, a little at a time, and beat until meringue just holds stiff peaks.
  10. Using an oval-shaped ice cream scoop or an oval soupspoon, form 8 meringue "eggs," gently dropping them as formed into milk mixture (keep milk at a bare simmer). Poach meringues until set on bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more.
  11. Transfer with a slotted spoon to a plastic-wrap-lined shallow baking pan and make 8 more meringues in same manner.
  12. Pour poaching liquid through a very fine sieve into a large glass measure.
  13. Whisk together yolks, remaining 2 tablespoons sugar, and a pinch of salt in a 2-quart heavy saucepan, then slowly add poaching liquid, whisking constantly. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it's thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer (do not boil).
  14. Pour custard into a metal bowl and stir in pistachio cream and almond extract. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally.
  15. Pour custard through very fine sieve into another bowl, pressing on and discarding solids.
  16. Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
  17. Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top.
  18. Drizzle chocolate over meringues and custard and sprinkle with chopped pistachios.
  19. · Using raw (not roasted) pistachios gives the custard the best color and a true pistachio flavor, available at many natural foods stores and Kalustyan's (212-685-3451 or kalustyans.com.) · Meringues and custard can be made 6 hours ahead and chilled separately, covered. Bring to room temperature before serving. · The egg whites in this recipe will not be fully cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Nutrition Facts

Calories288kcal
Protein12.32%
Fat38.1%
Carbs49.58%

Properties

Glycemic Index
13.51
Glycemic Load
19.55
Inflammation Score
-3
Nutrition Score
8.9656522559083%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:288.23kcal
14.41%
Fat:12.48g
19.2%
Saturated Fat:4.98g
31.11%
Carbohydrates:36.54g
12.18%
Net Carbohydrates:35.18g
12.79%
Sugar:33.95g
37.72%
Cholesterol:107.62mg
35.87%
Sodium:81.88mg
3.56%
Alcohol:0.01g
100%
Alcohol %:0.01%
100%
Caffeine:6.1mg
2.03%
Protein:9.08g
18.16%
Phosphorus:223.51mg
22.35%
Vitamin B2:0.3mg
17.87%
Calcium:172.41mg
17.24%
Selenium:11.44µg
16.34%
Vitamin B12:0.87µg
14.57%
Vitamin D:1.8µg
12.01%
Copper:0.21mg
10.43%
Vitamin B6:0.2mg
10.17%
Manganese:0.2mg
10.12%
Magnesium:38.09mg
9.52%
Potassium:330.97mg
9.46%
Vitamin B5:0.89mg
8.86%
Vitamin B1:0.13mg
8.81%
Zinc:1.18mg
7.85%
Vitamin A:350.13IU
7%
Iron:1.21mg
6.71%
Fiber:1.36g
5.44%
Folate:15.8µg
3.95%
Vitamin E:0.53mg
3.54%
Vitamin K:1.95µg
1.86%
Vitamin B3:0.31mg
1.54%
Source:Epicurious