Postre
Pistachio Miso Brown Butter Rice Cream
1 hPara 6Nutri-Score D€€€
D
1 h
1 hPistachio Miso Brown Butter Rice Cream
lo que necesita
Ingredientes
pistachio paste (homemade or store-bought)Frutos secos y semillas120 g
butter (browned)Lácteos80 g
milk powder (toasted with the butter)Lácteos30 g
white miso pasteDespensa20 g
rice (rinsed)Cereales100 g
milkLácteos500 ml
creamLácteos200 ml
sugarDespensa100 g
saltEspecias2 g
por ración
Nutrición
296kcal
- Carbohidratos
- 29 g
- Proteínas
- 5 g
- Grasas
- 18 g
lo que usará
Utensilios
Cazo
Batidora de vaso
Bol
Placa de cocina- ice cream maker
paso a paso
Preparación
- Paso 1
Make the pistachio paste
- Peel the pistachios by hand if using whole nuts.
- Blend the pistachios into a smooth paste, scraping down the sides as needed.
- Paso 2
Brown the butter with milk powder
- Melt the butter in a saucepan over medium heat.
- Whisk in the milk powder and cook until the milk solids turn deep golden and smell toasty.
- Remove from the heat and let cool slightly.
- Paso 3
Cook the rice base
- Simmer the rice with the milk and sugar until very soft and creamy.
- Blend the mixture until completely smooth.
- Stir in the cream and salt.
- Paso 4
Flavor the base
- Whisk the pistachio paste and white miso paste into the warm rice base.
- Stir in the brown butter with toasted milk solids.
- Chill the base completely.
- Paso 5
Churn and freeze
- Churn the chilled base in the ice cream maker until thick and creamy.
- Transfer to a container and freeze until firm.