RICOTTA CHEESE CROUTONS WITH CARAMELIZED PISTACHIOS
Output: 16 croutons
Preparation time: 15 minutes - Cooking time: 35 minutes
Ingredients
- 250 gr (9 oz) sugar
- 250 gr (9 oz) water
- 250 gr (9 oz) pistachios (or other nuts)
Ricotta cream
- 250 ml (1 cup) ricotta
- 125 ml (1/2 cup) 35% cream
- 60 ml (1/4 cup) maple syrup
- 1 pinch salt
- 2 oranges, zest
- 16 toasted bread croutons
Preparation
Caramelized pistachios
- In a saucepan over high heat, add the sugar and water. Cook the sugar until it reaches 115° C (225° F).
- Add the pistachios and remove from the heat.
- Using a wooden spoon, stir for a few minutes until the caramel around the pistachios "sands" and becomes dry.
- Return to the heat for 2 minutes to melt the sugar again.
- Pour the contents of the pan onto a silicone-coated baking sheet.
- Leave to cool. Separate the pistachios and crush coarsely.
Ricotta cream
In a bowl, using a hand mixer, whip all the ingredients until creamy and firm.
Assembly
Place some ricotta cream on each crouton and sprinkle with a few coarsely chopped caramelized pistachios.
