White Chocolate and Pistachio Pate

Name: White Chocolate and Pistachio Pate
Yield: 8 cups (1 L 920 ml)
Ingredients: 3 tablespoons (27 g) pectin powder (see Note); 10 ounces (285 g) white chocolate; ½ cup (120 ml) cold water; 4 teaspoons (12 g) unflavored gelatin powder; 1 cup (240 ml) egg whites; 8 ounces (225 g) granulated sugar; 4 ounces (115 g) pistachio nuts; 2½ cups (600 ml) heavy cream

Preparation info

8 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4 ounces (115 g) pistachio nuts
2½ cups (600

Dessert
December
Winter

Method

Add a pinch of salt to a small pan of boiling water; blanch the pistachio nuts, drain, and remove the skins. Set aside.
Whip the heavy cream to soft peaks; do not overwhip. Reserve in the refrigerator.
Sprinkle the gelatin over the cold water and set aside to soften.
Chop the white chocolate into small pieces and melt over a bain-marie set o