Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One more from !

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6058431

A beautiful and decorative dessert to tantilize the tastebuds from the kitchens of  junowolf

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Silly name for the dessert course in this menu: http://www.furaffinity.net/full/6040396/

Pistachio gelato in an almond tuile bowl. with candied fruits and nuts, whipped cream (no not from a can), Fresh berry coulis and chopped pistachios.

Recipes:

4 cups whole milk, divided
3 tablespoons plus 2 teaspoons cornstarch
1 cup superfine sugar
1 teaspoon pure vanilla extract
1 cup Pistachio Cream (see recipe below)

In a small bowl combine 1 cup milk, cornstarch, and sugar; using a wire whisk, combine to form a flurry so that all the cornstarch is dissolved and the mixture is smooth.

In a medium-size saucepan over medium heat, combine the remaining 3 cups milk and the vanilla extract. Stirring occasionally, heat the mixture to almost a boil; stir in the cornstarch mixture and let simmer from 5 to 12 minutes to thicken, stirring constantly. Remove from heat and transfer the mixture to a bowl. Cover and refrigerate until completely chilled, preferably overnight.

Prior to using the custard mixture, pour the chilled custard through a strainer into a mixing bowl to clear out any clumps that may have formed. Store in the refrigerator until ready to use.

Whisk the prepared Pistachio Cream into the strained and chilled custard. The gelato mixture is now ready for the freezing process. Transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Either churn your ice cream by hand or by motor.

When the gelato is done, either serve and enjoy (best if eaten and enjoyed immediately as gelato has a shorter storage life than ice cream) or transfer to freezer containers and freeze until firmer.

Pistachio Cream:

7 to 8 ounces raw unsalted shelled and hulled pistachio nuts
2 tablespoons cup superfine sugar
2 teaspoons vegetable oil
1 cup hot water

In a medium-size saucepan, bring water to a boil.

Place the pistachio nuts, sugar, and olive oil in a food processor. Blend/process, adding the hot water (1 tablespoon at a time to control the consistency of the cream) until pistachios are a smooth, creamy consistency that blends freely in the blender (I actually used 9 tablespoons of hot water). NOTE: Stop the processor and scrape down the sides of the bowl several times during this prrocess.

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