Strawberry Sorbet with Lemon Cream and Pistachio Paste

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

The shelf life of lemon cream is one week in the refrigerator, pistachio paste is one month in the refrigerator, and sorbet is up to six months in the freezer.

Ingredients

Freeze-dried strawberry powder - 17.6 oz
Sugar - 17.1 oz
Meyer Lemon Juice - 4 fl oz
Whole egg - 2 pieces
Chocolate eggs - 2 pieces
Butter - 3 oz
Pistachios - 17.6 oz
Amaretto Liqueur - 1 teaspoon
Agave Syrup - 1 tablespoon
Citrus Zest Mix - 1 teaspoon

Step by Step guide

Step 1

For the sorbet, place the berries in a colander, completely thaw them, drain the water, transfer the berries to a blender, and blend until smooth. (After thawing and draining, you should have about 400–450 grams of berries). Pass the puree through a sieve and transfer it to a deep clean bowl.

Step 2

In a saucepan, combine 100 ml of water and 150 grams of sugar, and simmer until the syrup thickens slightly. Remove from heat, stir in a teaspoon of lemon juice and amaretto. Mix the puree and syrup and refrigerate overnight.

Step 3

For the lemon cream, zest 1 lemon. In a separate bowl, whisk the eggs and yolks. Heat a skillet and combine the lemon juice, a teaspoon of zest, and 100 grams of sugar. Cook until the sugar dissolves. Add the butter and cook until it melts. Reduce the heat to low, add the beaten eggs, and cook while stirring constantly until you have a thick, smooth, cheerful yellow cream. The finished cream should have the consistency of thick sour cream. Remove from heat and, if desired, strain through a sieve. However, it is also wonderful unstrained with zest. Transfer to an airtight jar and refrigerate until use.

Step 4

For the pistachio paste, pour boiling water over the peeled pistachios and let them sit for 5 minutes. Drain the water, slightly cool, and remove the thin brown skins from the nuts. Spread the nuts on a baking tray and place them in an oven preheated to 212°F for 10–15 minutes. Remove and cool.

Step 5

Transfer the pistachios to a blender, add 250 grams of sugar, agave syrup, and 1/3 cup of water, and blend the mixture well and thoroughly until the consistency is relatively smooth and without visible nut crumbs. Occasionally scrape the nuts from the sides of the blender into the pistachio mass and keep blending. If necessary, add a tablespoon of water. Transfer the finished paste to an airtight jar and refrigerate until use.

Step 6

Freeze the sorbet in an ice cream maker according to the instructions for 20–40 minutes. Transfer the resulting mixture to a container and place it in the freezer for at least three hours to firm up. Alternatively, you can distribute the sorbet into heat-resistant molds, tightly pack it with a spoon, cover each mold with plastic wrap, and place it in the freezer for the same amount of time. If you do not have an ice cream maker, immediately transfer the liquid sorbet to a container or molds — in either case, stir with a fork, and you will end up with granita — a type of fruit ice.

Step 7

Plate the dessert by placing the sorbet or granita in the center, drizzling lemon cream around the edges, and lightly smoothing it toward the sorbet with a spoon. Place pistachio paste in the center of the lemon cream, sprinkle the entire plate with unsalted lightly crushed roasted pistachios, and serve immediately.