Baked Grapefruit with Pistachio Cream
from the kitchen of Sharmagne Leland St.John
2 ruby red grapefruits,
1-2 tsp cinnamon
Preheat oven to 400° F.
Slice the grapefruits in half and place in a
parchment paper lined baking pan.
Sprinkle cinnamon over grapefruit halves and bake for 15 minutes until just browned (be careful not to burn, as the fruit's sugars will caramelise very quickly.
Cool for 10 minutes, then top with 2 tablespoons each of pistachio cream
Pistachio Cream:
1 heaping cup raw unsalted pistachios, shelled
¾ cup whole milk, divided
2 tablespoons unsalted butter
3 ½ ounces white chocolate, chopped
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
Pinch of pink Himalayan salt
Bring a medium pot of water to a boil. Add the shelled pistachios and blanch for 4 minutes. Drain and place them on a clean kitchen towel. Rub the pistachios in the towel to remove the skins. Discard the skins.
Place the pistachios in a food processor. Add ¼ cup milk and the powdered sugar. Process for 4-5 minutes until smooth. Stop occasionally to scrape the mixture from the sides. The mixture will start from crumbs, to a ball, then to a smooth paste.
Combine the white chocolate in a microwave-safe bowl with the remaining ½ cup milk and butter, Microwave in 30-second intervals at 50% power. Stir thoroughly between each interval, until completely melted and smooth, for approximately 2-3 intervals
Pour the white chocolate mixture into the food processor with the pistachio paste. Add the vanilla extract and pinch of salt if using. Process until completely smooth and creamy, about 2-3 minutes. If it is too thick, add one or two tablespoons milk and continue processing. If it seems too thin, don’t worry it will thicken in the refrigerator.
Before using, allow it to come to room temperature.
Can be kept for up to two weeks in an airtight container in the refrigerator.
EDITOR’S NOTE:
If you don’t have time to make it yourself, Costco sells prepared pistachio cream, however it can be pricey!. |
