Pistachio Gelato Profiterole
By Alfredo Martinez
Yield
Ingredients
Pistachio Gelato
2 cups whole milk
1/3 cups sugar
2 tablespoons corn starch
7 ounces pistachio paste
1 teaspoon orange juice
Pistachio Profiterole
1 cup flour
1 cup water
1/2 cup butter
3 teaspoons sugar
1/4 teaspoon salt
4 eggs
2 ounces roasted pistachios, ground
Garnish
2 oranges, zested
5 ounces roasted pistachios, ground
16 ounces chocolate sauce
2 ounces roasted pistachio oil
Instructions
Prep Ahead
The Pistachio Gelato may be made a day or two before. Zest the oranges.
Pistachio Gelato
Make slurry with 1/4 cup of milk with cornstarch. Heat the rest of milk in saucepan with sugar. When almost at a boil, add slurry and cook at gentle simmer for about 3 minutes, stirring constantly. Chill. Whisk in the paste and juice until smooth. Process in ice cream machine and place in freezer.
Pistachio Profiterole
Heat butter and water on stove. Add sugar and salt. Once simmering, fold in flour until dough forms. Add eggs, one at a time until fully incorporated. Add pistachios and pipe dough onto lined sheet tray. Bake at 350 degrees Fahrenheit until puffed and golden brown.
Garnish
Slightly heat pistachio, orange zest and pistachio oil in pan. Whisk in chocolate sauce until fully incorporated. Serve warm.
Assembly
Slice profiterole in half and place scoop of gelato in middle, making mini-ice cream sandwiches. Spoon warm chocolate sauce onto the bottom of the plate. Place sandwiches on top of sauce; spoon more warm sauce over the top. Garnish with a dusting of ground pistachios.
