At Sosa Ingredients, we always strive to offer the highest quality products that inspire chefs and foodies around the world. Today, we present a special recipe created by renowned chef Martin Lippo, which highlights our improved Pistachio Paste.
Our Pistachio Paste has been perfected by using 100% peeled pistachios. This process removes any traces of skin, revealing a cleaner, purer and more authentic taste that elevates any culinary creation. The result is a versatile and exquisite ingredient, perfect for a wide variety of sweet and savoury dishes.
Chef Martin Lippo, known for his creativity and innovative techniques, has devised a recipe that not only highlights the intense flavour of our pistachio paste, but also offers a surprising texture. Using a foam siphon, Martin has created airy and light pistachio rocks that will delight your senses.
Pistachio Rocks
Ingredients
- 240 g Egg white
- 50 g Pistachio paste Sosa Ingredients
- 50 g Sugar
- 35 g Flour
- qs Green and yellow food coloring
Equipment
- 1 NO2 gas charge
Instructions
- Mix all the ingredients using a hand blender. Strain finely.
- Put into a 1/2 a liter whipping siphon. Add the gas load. Shake well.
- Fill half of a disposable cup with the foam.
- Cook in a microwave at 900 watts for 40 seconds.
- Let it cool upside down. Unmold and break into pieces.
- Put in the dehydrator at 50ºC for 6hs or until dry and crispy.