What a fun and flavorful dessert that can be done a day ahead. All these flavors blend so well together and they layer so well.
Easy. Simple. Done.
Fire itu p!!!
1 8 oz can of white fondue chocolate – you can find this at Whole Foods or other gourmet stores
4 whole eggs
1 c coconut milk – divided use
1oz granulated sugar
½ c shelled pistachio
2Tbsp pistachio nuts, peeled and chopped for garnish
Warm the chocolate in a double boiler with the water at a gentle boil.
Separate the yolks from the egg whites. Beat the yolks together with the sugar until it is nicely frothy and then slowly add the melted chocolate, whisking all the time. In a separate bowl, beat the egg whites with a pinch of salt to create a thick foam and then gently fold it into the chocolate mixture. Then whip 1/2 cup of the coconut milk into soft peaks and fold it into the mixture. Refrigerate until ready to assemble.
Take the remaining ½ c coconut milk and combine it with the ½ cup pistachios in a blender or food processor and blend/process until mostly smooth. Keep in the refrigerator until ready to assemble.
Pistachio Poppy Seed Cake
½ cup butter
1 cup sugar
½ teaspoon lemon extract
½ teaspoon vanilla extract
1 cups flour
A pinch of salt
1/4 c lemon lime soda
zest from 1 lemon
1 tablespoons poppy seeds
1/4 c pistachios (peeled and crushed)
Preheat oven to 325 degrees
Butter and flour a 4 x 6 pan.
In a large mixing bowl cream together butter, and sugar. Beat until it is a light pastel yellow (about 2-3 minutes).
Add in vanilla and lemon extract. Add in 1 egg at a time incorporating each egg before adding the next.
In a separate bowl combine flour and salt.
Alternate mixing your soda pop with dry ingredients into the creamed sugar mixture ending with flour. Once all of your soda and flour mixture is combined fold into the batter your pistachios, poppy seeds and lemon zest. Pour this mixture into your prepared pan and spread the top to smooth it out. Tap the pan on the counter to remove air bubbles.
Bake 40 minutes and test your cake with a toothpick, skewer or knife. When the stick comes out clean and free of moisture or crumbs your cake is finished. Allow to rest 30 minutes or so.
1 cup dry red wine
1/4 c sugar
1 vanilla bean, split, seeds scraped or 1 tsp vanilla extract
1 cinnamon stick
¼ pound fresh cherries (with stems)
¼ tsp arrowroot
Place wine and sugar in a pan and stir over low heat for 1-2 minutes to dissolve sugar.
Add vanilla bean and seeds (or vanilla extract) and cinnamon.
Simmer over medium heat for 15 minutes or until liquid is reduced by about half.
Add the cherries and cook for 1 minute.
In a small bowl, combine arrowroot with 1 tablespoon cold water and a little of the poaching liquid.
Add the mixture to the poaching liquid, simmer for a further minute or until thickened, then cool.
To serve, cut cake into 24 one inch squares and add 2-3 squares in the bottom of each bowl/glass. I use small glasses. Place a dollop of pistachio mousse into each glass and top with a dollop of pistachio cream. Add 2-3 more cake squares to the glass and top with another dollop of pistachio mousse and any remaining pistachio cream. Smooth tops and refrigerate until ready to serve. When ready to serve, divide poached cherries on top of each serving and garnish with a few chopped pistachios.