Ingredients
Pistachio & Parmesan Butter
- 100 gram pistachios
- 100 gram Parmesan block, (break into smaller cubes)
- 600 gram pure cream, (I find the closer to expiry date the better)
- 1000 gram Cold Water for Rinsing
- 15 gram white truffle oil, (I was lucky enough to have a friend bring some back from Italy)
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. chop pistachio kernels 5 seconds, speed 7. Set aside. No need to wash bowl
2. grate parmesan 10 sec, speed 8. set aside. Wash & dry bowl thoroughly
3. add butterfly & 600ml cream, churn for 2-3 minutes, speed 4 until separates
4. remove butterfly & insert simmer basket pushing down hard onto butter in bowl
5. drain buttermilk, set aside for later bread making
6. add 500ml cold water & wash for 15 sec, speed 4
7. drain water using simmer basket as above
8. add another 500ml cold water & wash again for 15 sec, speed 4
9. drain water
10. add chopped pistachios, grated parmesan & oil to butter in bowl & blend for 20-30 sec, speed 4
11. remove butter from TM bowl & roll in grease proof paper & freeze for up to an hour, then cut into rounds for serving
Serving Suggestions
1. spread on fresh baked bread - my favourite is crunchy baguette
2. mix through risotto or pasta or soup (amazing on cauliflower soup)
Pistachio & Parmesan Butter with Truffle Oil
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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