I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 31 January 2016

Peach and Pistachio Semifreddo.



Peach and Pistachio Semifreddo.
 
Equipment:
Large loaf tin lined with cling film.

          In large saucepan, put in,
-400ml water.
Bring it up to a gentle simmer.

           Use an electric mixer beat,
-3 eggs + 3 egg yolks, with
-180g caster sugar,
-1tsp vanilla bean paste.
Beat until light and frothy.
Transfer into a heatproof bowl.
Place on the pan of simmering water.
Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Leave to cool slightly.

            In a frying pan put in,
-100g shelled pistachios.
Dry roast on low heat until lightly toasted.
Once cooled enough to handle, chop into rough crumbs. Leave to cool.

            Use an electric mixer, to beat,
-600ml double cream with,
-250g mascarpone cheese,
-2tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape.
Gently fold through,
-egg mixture,
-3/4 roasted pistachios.
Spoon into the prepared tin.
Freeze for at least 4 hours.
 
          To serve.
Arrange
-410g tinned peaches on top.
Sprinkle over reserved pistachios.
Cut into thick slices.



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