Green pistachio jelly with persimmons in rose syrup

Green pistachio jelly with persimmons in rose syrup

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Pistachio nuts picked from the tree are known as green nuts, not just because of their colour, but also due to their soft and waxy texture and their pure, fresh flavour. They don’t need to be activated as they are fully hydrated and packed full of nutrients, so just peel them from their shell and use them. If you can’t find fresh raw nuts from the tree, you can use organic pistachio kernels instead and activate them. Source the ripest persimmons you can find, as these beauties are truly sweet and delicious and will only need a little rose syrup drizzled over them. Firmer persimmons will need to be cut and poached in the rose syrup to soften before serving. I set my jelly in a large mould, but you can set it in individual cups or moulds. To unmould, dip the mould in boiling water for a few seconds and release the side of the jelly by running a knife around the rim.

Ingredients

Quantity Ingredient
2 ripe persimmons, cut into chunks
1 tablespoon rose syrup

Green pistachio jelly

Quantity Ingredient
250g green pistachio nuts, shelled
200ml buttermilk
200ml soy milk
4g titanium-strength gelatine leaves
80g caster sugar
300ml thickened cream

Method

  1. For the green pistachio jelly, blitz the green pistachio nuts with both milks in a blender and chill for 1 hour in the refrigerator. Strain the mixture through muslin (cheesecloth) into a bowl, squeezing to extract all the liquid.
  2. Soak the gelatine in cold water to soften, then squeeze out the excess water.
  3. In a saucepan over low heat, warm half the pistachio milk with the sugar, stirring to dissolve the sugar and taking care that the mixture doesn’t boil. Add the softened gelatine and stir to dissolve. Remove the pan from the heat and whisk in the remaining pistachio milk to combine.
  4. Whip the cream to medium peaks. Gently fold the pistachio milk into the whipped cream then pour the mixture into the moulds. Cover and refrigerate for 3 hours or until set. To serve, unmould your jelly onto a platter and put it back in the refrigerator.
  5. For the persimmons, if they are very ripe, simply cut them and toss them in a little bit of rose syrup and scatter them around your jelly. However, as mentioned above, if they are not ripe, poach the persimmon pieces in the syrup until soft. Allow them to cool and serve them around the jelly.

Medicinal Benefit

  • Pistachio nuts are high in oleic acid and antioxidants, which can help lower cholesterol. Persimmons are rich in fibre and manganese, and have a high concentration of anti-inflammatory and antioxidant tannins.
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