Strawberry sorbet with lemon cream and pistachio paste
8 servings
360 minutes
Strawberry sorbet with lemon cream and pistachio paste is the embodiment of refined French gastronomy. Its roots trace back to the traditions of creating light and refreshing desserts, perfect for summer enjoyment. The sweetness of strawberries harmonizes with the citrus tartness of lemon cream, while the nutty depth of pistachio paste adds richness to the flavor. This dessert not only surprises with its layers but also delights with its texture: delicate sorbet, velvety cream, and slightly crunchy paste. Ideal as a conclusion to a romantic dinner or festive feast, adding an exquisite touch to the moment. Each ingredient plays its role in creating a masterpiece that can adorn any plate and provide true pleasure.
1
For the sorbet, place the berries in a colander, fully thaw them, drain the water, transfer the berries to a blender and blend until smooth. (After thawing minus the water, you should have about 400–450 grams of berries). Strain the puree through a sieve and pour it into a deep clean bowl.
- Frozen strawberries: 500 g
2
Combine 100 ml of water and 150 grams of sugar in a saucepan and boil until the syrup thickens slightly. Remove from heat, stir in a teaspoon of lemon juice and amaretto. Mix the puree and syrup and refrigerate overnight.
- Sugar: 485 g
- Lemon juice: 125 ml
- Amaretto liqueur: 1 teaspoon
3
For the lemon cream, zest 1 lemon. Whisk the eggs and yolks separately. Heat a pan and mix in the lemon juice, a teaspoon of zest, and 100 grams of sugar. Boil until the sugar dissolves. Add butter and cook until it melts. Reduce heat to low, add the beaten eggs, and cook while stirring constantly until thick and smooth cheerful yellow cream forms. The finished cream has a consistency similar to thick sour cream. Remove from heat and optionally strain through a sieve. Even unstrained with zest is wonderful. Pour into an airtight jar and refrigerate until use.
- Lemon zest: 1 teaspoon
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Lemon juice: 125 ml
- Sugar: 485 g
- Butter: 85 g
4
For pistachio paste, pour boiling water over the peeled pistachios and let them sit for 5 minutes. Drain the water, let cool slightly, and remove the nuts from the thin brown skin. Transfer the nuts to a baking tray and place in an oven preheated to 100 degrees for 10-15 minutes. Remove and let cool.
- Pistachios: 500 g
5
Transfer the pistachios to a blender, add 250 grams of sugar, agave syrup, 1/3 cup of water, and blend well and continuously until the mixture becomes somewhat homogeneous, smooth and without visible nut crumbs. Alternately scrape the nuts from the sides of the blender into the overall pistachio mass and keep blending. If necessary, add a tablespoon of water. Transfer the finished paste to an airtight jar and refrigerate until use.
- Sugar: 485 g
- Agave syrup: 1 tablespoon
- Lemon zest: 1 teaspoon
6
Freeze the sorbet in the ice cream freezer according to the instructions for 20-40 minutes. Transfer the resulting mass to a container and place it in the freezer for at least three hours to firm up. Alternatively, distribute the sorbet into heat-resistant molds, pack tightly with a spoon, cover each mold with plastic wrap, and place in the freezer for the same time. If there is no freezer, immediately pour the liquid sorbet into a container or molds—mix with a fork in either case, and you will get granita, a type of fruit ice.
7
Arrange the dessert plate by placing sorbet or granita in the center, drizzling lemon cream around the edges and lightly spreading it towards the sorbet with a spoon. Place pistachio paste in the middle of the lemon cream, sprinkle the entire plate with unsalted crushed roasted pistachios, and serve immediately.
- Pistachios: 500 g