California pistachios – also called the ‘smiling nut’ are no stranger to most foodies – one of the best antioxidants and a popular ingredient in desserts.
Add nutrients, not weight, with California pistachios in your sweet treats and main course, Corporate Chef Olivier Vincenot said at a live demo as he whipped up yummy deserts here.
“The unique flavor of pistachios can create wonder if adds to something else and not necessarily eaten by themselves,” Vincenot told IANS at the demo at the Foodhall at DLF Saket with collaboration of American Pistachio Groerewers.
Not for nothing is pista ice cream something that my sweet tooth always crave for!
These terribly “dil maange more” nuts taste amazingly good in roasted, salted and crushed form. The kennel is nutty, yet pleasantly unique in taste with a fruity aroma. It compliments well with almost all sweets and desserts as in pista roll and pista kulfi being the more popular ones.
Chef Vincenot surprised me with his lip-smacking recipes. His innovative style and culinary magic transforms the pistachios to a mainstream must-have. The health benefits of pistachios have encouraged him to explore the nut ad infinitum.
For instance, for the finger-licking appetizer – pistachio hummus – he twisted the Mediterranean dip with a pistachio touch to make it best served with lightly-flavored chips. Its mild flavor and attractive green color made it very tempting.
He also served up a pistachio blancmange, a chilled dessert combined with milk. It needed to be prepared very carefully with pistachio powder to ensure that it does not turn up very thick.
The popular Italian-American dessert, pistachio cannoli was the other melt-in-the-mouth dish on the menu, a crispy-crunchy and divine filling of ricotta cheese and pistachio in a cylindrical cone open at both ends.
For the record, a one-ounce serving of pistachios equals 49 nuts, more than any other snack nut. In addition, they contain a significant amount of potassium – 300mg -and 3g of fiber per serving. They are cholesterol free and contain just 1.5 grams of saturated fat and 12.5 grams of fat per serving, the majority of which comes from
monounsaturated and polyunsaturated fat.
Love cheesecakes? Try one with gorilla poo!
Who doesn’t love cheesecakes! But getting yourself to take a bite of this newly crafted cheesecake would be tricky, as one of its ingredients is “gorilla poo”.
A Japanese university researchers have baked a new culinary concoction using bacteria from gorilla faeces, which was reportedly taken from a unique bacteria originally discovered in Africa, the Daily Star reported.
It was then bred in the lab and turned into a yoghurt, after which it was used to make a cheesecake.
The controversial sweet went on sale at the university’s cafe for two days, priced at two pounds each, and as per the daring tasters the dessert had a distinctive taste.
