Pistachio Île Flottante
North Alabama weather can be pretty unpredictable. Maybe its 90 degrees in October and we’re all wondering where fall is? Or maybe it’s just June and already a stifling 100 degrees outside. Either way, when it’s simply too hot to turn the oven above 275 degrees, I like to make meringues. Super simple – sugar and egg whites – 2:1 ratio. I have some of the best pistachio cream we purchased while in Italy, luckily, when it runs out, I can get more from Amazon. We love the flavor of pistachios. This dessert is pistachio x 3.
Pistachio Meringues
Ingredients
- 4 large egg whites (130g) room temperature
- 1 1/2 cup caster sugar (260g)
- pinch of salt
- Pistachio cream (purchase from a specialty grocery or Amazon)
Make sure the bowl of your stand mixer is clean, dry, and free from any oils.
Line a sheet pan with parchment paper.
On medium speed, whip the egg whites until frothy, add a pinch of salt, and slowly add the sugar, a few tablespoons at a time. Turn the mixer on high and beat until glossy stiff peaks form (approximately 10 to 15 minutes).
Using a dessert decorating syringe, thinly swirl the pastry cream onto the whipped egg whites (do not stir), and spoon large scoops onto the parchment lined baking sheet. makes 6 large meringues.
Bake at 275 for one hour, then turn the oven off, crack the door, and remove when cool.
Pistachio Créme Anglaise
Ingredients
- 2 cups heavy cream
- 7 ounces sugar
- 7 egg yolks
- 1/2 vanilla bean – split and scrape beans
- 2 tsp pistachio cream
Bowl of ice (for cooling the anglaise).
In a medium sauce pan, heat cream to just below the boiling point, stirring gently.
Add the vanilla bean and seeds.
In a medium bowl whisk sugar and egg yolks until smooth and thick.
Temper egg mixture by slowly whisking in hot cream, a ladle at a time, until all is incorporated.
Return mixture back to pot and cook on medium heat until sauce coats the back of a spoon.
Strain through a sieve into a bowl and place bowl of anglaise on ice, stirring until cool.
Add the pistachio cream and mix well.
Can be made ahead and refrigerated for a few days.
Plating
Place meringue in a shallow bowl, pour a little pistachio créme anglaise on the side and top with chopped roasted salted pistachios.
A café in Paris
Chez André, in the 8th arrondissement, is a two block walk from our hotel in Paris. It’s starting to rain a bit, but the temperature is nice. It’s early still, and the outdoor seats under the red awning are beginning to fill, and a queue is starting to form outside the bistro. Inside, there’s a warm glow of light coming from the red shades adorning the fixtures, reflecting off the golden walls. Wood chairs and small tables clad with crisp white cloths fill the front bar room.
The French gentleman across from me, wearing a fitted wool slate blue sweater, sits erect in his chair, carefully manipulating every bite of cheese perfectly onto the downward pointing tines of his fork. A paunchy boisterous man, in a bright orange polo, plops down next to us alone. Loudly, he calls out to the waitress, “Are ya livin’ the dream?” followed by his own roar of laughter. She inscrutably replies, “Vous voulez commander?” He orders an entrée of foie gras, a bone in lamb chop, and a glass of vin rouge. A young Asian girl sitting along the walled bench seat enjoys a half bottle of vin blanc, focusing on her dinner, but occasionally glancing at her phone. She lingers after finishing her meal to giggle a while at her cellular date.
The French onion soup arrives at our table in the quintessential white porcelain lion’s head bowl topped with loads of chewy cheese. Next is the sole meunière . Another couple has ordered 2 floating islands and to our surprise they finish both. The très grand meringue topped with nuts and caramel and swimming in a pool of crème anglaise is too irresistible. Meanwhile, the unpalatable guest has finished his meal, announcing his departure as he shoves the small cozy intimately close table away from him, making a loud skreetch as it resists the movement across the tile floor.
