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Nitrogen Wafers with Salted Pistachio Nuts

Today, we have the privilege of presenting an exclusive recipe designed by the renowned chef Martin Lippo: Nitrogen Wafers with Salted Pistachio. Martin has experimented with our improved Pistachio Paste and has created this amazing fusion of the best of modern gastronomy with advanced techniques to offer a surprising and delicious result.

Traditional wafers have been a classic in the kitchen for generations, known for their light and crispy texture. However, with the evolution of culinary techniques, it is possible to reinvent these classic elements and take them to a whole new level. Using liquid nitrogen, Martin’s technique transforms the pistachio foam into a crispy wafer, preserving its delicacy and adding a touch of innovation that surprises the palate.

In this recipe, the traditional foam is transformed into a crunchy and delicate texture through the use of liquid nitrogen. With the help of a siphon and gas charges, the foam takes on a new dimension that will delight the most demanding palates. This innovative process not only enhances the exquisite flavor of our Pistachio Paste. Pistachio PasteIt also demonstrates the power of science in the kitchen to create surprising and memorable dishes.

Nitrogen Wafers with Salted Pistachio Nuts

Using liquid nitrogen, Martin's technique transforms pistachio foam into a crispy wafer, preserving its delicacy and adding a touch of innovation that surprises the palate.

Ingredients

Pistachio Foam
- 230g -
  Whipping cream with 35% fat content
- 130g - Pistachio paste
- 1g -
  Fine salt
- 100g -
  Egg whites

Prepared by

Pistachio Foam
1. Heat the cream to 70ºC. Place the pistachio paste and salt in a jug. Homogenize using a hand blender.
2. Add the egg whites and mix again. Strain finely and pour into a half-liter siphon.
3. Add a charge of cream gas. Let stand in the refrigerator at 4ºC for 2 hours before use.
Nitrogen wafers
1. Freeze two metal cookie stamps with liquid nitrogen. Make a foam circle on one of them.
2. Press with the other seal and allow to freeze for 6-7 seconds. Keep in the freezer at -18°C or serve this frozen snack immediately on a frozen rack.