Pistachio Nougat & Lemon-Buttermilk Sorbet

I made nougat/turron last year and recently found a recipe using pistachio. The light green color caught my eye and since I love both turron and pistachio I just have to make it. It is very chewy and bad for the teeth but so delicious, so who cares?:D

Pistachio Nougat/Turron
2 cups sugar
1½ cups light corn syrup
¼ teaspoon salt
¼ cup water
2 egg whites
½ teaspoon pistachio flavor oil
green food coloring
4 tablespoons butter
1½ cups toasted pistachio

• Prepare an 8 x 8 inch pan by covering it with non-stick aluminum foil or potato starch wafer both at the bottom and on top.
• Combine the sugar, corn syrup, salt, and water in a large saucepan over medium high heat. Stir until sugar is dissolved and continue to cook until mixture reaches hard-ball stage, 250°F.
• While mixture is cooking, place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks. When sugar syrup has reached 250 degrees, remove from heat and slowly pour one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue beating until the egg whites hold its shape.
• Return the saucepan with the remaining syrup to the stove and continue to cook over medium high heat until the mixture reaches 300 degrees, or hard-crack stage.With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.
• Add the flavoring and a few drops of food coloring gel or paste to tint the nougat a delicate green. Add the softened butter and beat until the candy is very thick and satiny. Add the nuts last and stir until combined.
• Spoon the nougat into the prepared pan and press it smooth and evenly. Allow to set to room temperature and cut into small squares to serve.

I also made Lemon-Buttermilk Sorbet (from David Lebovitz's THE PERFECT SCOOP) before the buttermilk from the butter I made spoils. It is so light, yummy, and very refreshing, the tangy lemon and tangy buttermilk are perfect for each other. This flavor is excellent with ginger thins.

Lemon-Buttermilk Sorbet
1/3 cup water
2/3 cup sugar
1 lemon
2 cups buttermilk
¼ cup lemon juice

• In a medium stainless steel sauce pan, mix the sugar and water. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator. Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to manufacturer's instructions.

According to David Lebovitz, you can make ice cream without an ice cream maker. He suggests you freeze the mixture and stir with a mixer every 30 minutes until the ice cream is smooth. You can read his tips in making the perfect scoop of ice cream with or without ice cream maker here.

lemon buttermilk sorbet and ginger thins sandwich

Zabaglione Gelato

David Lebovitz' Zabaglione Gelato is super creamy and super delicious, I already had 2 servings today, mmmm. He suggests you spoon lots of sugared strawberries at the bottom of a wine goblet, then top with a scoop of the gelato. I didn't have any strawberries but I do have cherries in syrup and fresh blueberries which are also good with the gelato.

Zabaglione Gelato
from THE PERFECT SCOOP by David Lebovitz

1 cup whole milk
2/3 cup sugar
big pinch of salt
1 lemon
1½ cups heavy cream
6 large egg yolks
½ cup dry Marsala wine

• Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk.
• Pour the cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolk back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions.

Black Pepper Ice Cream

with chilled melon in lime syrup and cracked pink peppers

Black Pepper Ice Cream
from THE PERFECT SCOOP by David Lebovitz, page 102

Makes 2 cups
½ cup whole milk
1/3 cups sugar
1 tablespoon whole black peppercorns, coarsely cracked
pinch of salt
1 cup heavy cream
3 large egg yolks

• Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. Cover, remove from heat, and let steep at room temperature for 1 hour.
• Rewarm the peppercorn-infused mixture. Pour the remaining ½ cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible. Discard the peppercorns and stir the custard into the cream. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

This flavor, David says is spicy and lively. Cibo Matto's White Pepper Ice Cream lyrics describe it best. I agree, it's refreshingly different and I like it. Try it also with thick fries, you'll be surprised they go perfectly wonderful together, sweet and peppery, salty and crunchy.
a few lines from White Pepper Ice Cream song:

White pepper ice cream
Sweet or spicy?
White pepper ice cream
Ça m'est égal
Ça m'est égal

What is the first word?
Sweet or spicy
Ça m'est égal
Ça m'est égal
It's all the same to me

I was shot with bullets of pepper
On my lips
I feel a nip

The Best Caramel Ice Cream

I was set to make black pepper ice cream. I have always wanted to try this unusual flavor because of one of the Japanese group Cibo Matto's song 'White Pepper Ice Cream' and I think, although not very sure, it was also mentioned in the funny novel Cooking With Fernet Branca by James Hamilton-Paterson. But when I read David Lebovitz' post this morning I changed my plans and made the caramel ice cream instead. Sigh, I am such a sheep, I'm going to baa anytime soon. Who cares, at least I made the bestest tasting caramel ice cream ever. The black pepper ice cream can wait another day.

Kouign Amann

I love breads, specially sweet and buttery breads, who doesn't? When I read this French sweet yeast bread with a strange name from David Lebovitz' blog I just have to make it. If you follow David's recipe you will be rewarded with this oh so very delicious, rich cake/bread. I assure you, after one bite you will want to make a second batch.:D

Quince Marmalade

I am loving David Lebovitz' cookbook RIPE FOR DESSERT. His quince marmalade looks so good with Spanish Manchego cheese, one of my favorites which I always use for apple and fig grilled cheese sandwich. You will need 3 quinces and half a lemon.

To make: Place in a medium sauce pan 3 cups sugar and 4 cups water, bring to a boil. Quarter, peel and core the quinces then coarsely grate using a metal grater. Add the lemon half and the grated quince to the boiling syrup. Slow cook on medium heat until thick and reddish in color, about 30 minutes or when candy thermometer reads 220. Remove the lemon half and spoon into clear jar. Enjoy.