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 -
Simmering basket -
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.
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