After making our pistachio white chocolate puree we set it in a container and refrigerated it. The puree solidified into a hard block. Once I saw it, I immediately knew what we could do, shave it. I removed the puree from its container and roughly cut it in half, to make it easier to handle. I pulled out our Japanese mandoline, adjusted the thickness to a fine sliver, and set it over an empty container. I carefully slid the pistachio white chocolate block over the blade. The block quickly transformed into a light and airy pile of sweetened pistachio shavings. With the puree in a new form its possible applications continues to grow: from topping frozen custard, to sprinkling on the outside of a cake, to serving with fresh peaches and vanilla yoghurt.
Years Past
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