Dessert
Pistachio Miso Brown Butter Rice Cream
1 uVoor 6Nutri-Score D€€€
D
1 u
1 uPistachio Miso Brown Butter Rice Cream
wat u nodig heeft
Ingrediënten
pistachio paste (homemade or store-bought)Noten en zaden120 g
butter (browned)Zuivel80 g
milk powder (toasted with the butter)Zuivel30 g
white miso pasteVoorraadkast20 g
rice (rinsed)Granen100 g
milkZuivel500 ml
creamZuivel200 ml
sugarVoorraadkast100 g
saltKruiden en specerijen2 g
per portie
Voedingswaarden
296kcal
- Koolhydraten
- 29 g
- Eiwitten
- 5 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Steelpan
Blender
Mengkom
Kookplaat- ice cream maker
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.