Dessert
Pistachio Miso Brown Butter Rice Cream
1 hPour 6Nutri-Score D€€€
D
1 h
1 hPistachio Miso Brown Butter Rice Cream
ce qu’il vous faut
Ingrédients
pistachio paste (homemade or store-bought)Fruits à coque et graines120 g
butter (browned)Produits laitiers80 g
milk powder (toasted with the butter)Produits laitiers30 g
white miso pasteÉpicerie20 g
rice (rinsed)Céréales100 g
milkProduits laitiers500 ml
creamProduits laitiers200 ml
sugarÉpicerie100 g
saltÉpices2 g
par portion
Nutrition
296kcal
- Glucides
- 29 g
- Protéines
- 5 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Casserole
Blender
Saladier
Plaque de cuisson- ice cream maker
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.