Toasted pistachio and white chocolate timbale

INGREDIENTS

(serves about 15)

180g egg yolks
100g caster sugar
500ml milk
125g pistachio paste
300g melted white chocolate
12g gelatine sheets, soaked
1tbs kirsch
550ml double cream, whipped to soft peaks

METHOD

Cream together egg yolks and sugar. Bring milk and pistachio paste to simmering point. Combine with yolks and sugar. Heat until the custard coats the back of a spoon. Strain, add chocolate, gelatine and kirsch. Cool until beginning to set and fold in the whipped cream. Pour into moulds, set and turn out. Accompany with a fruit, such as strawberry coulis or compote, and a pistachio croconda (see below).

Pistachio croconda (makes about 100)

INGREDIENTS

300g egg whites
375g icing sugar
375g ground almonds
100g pistachio paste
100g plain flour
75g butter

METHOD

Make a meringue with the egg whites and icing sugar. In a separate bowl, mix almonds, pistachio paste, plain flour and butter and fold into the meringue. Prepare templates of whatever shape you choose. Lay on a prepared baking sheet. Spread the mixture on to the templates. Bake for about 12 minutes at a low heat until crisp.

Charlie Palmer

Photo © Sam Bailey