Pistachio Rocks

At Sosa Ingredients, we always strive to offer the highest quality products that inspire chefs and foodies around the world. Today, we present a special recipe created by renowned chef Martin Lippo, which highlights our improved Pistachio Paste.

Our Pistachio Paste has been perfected by using 100% peeled pistachios. This process removes any traces of skin, revealing a cleaner, purer and more authentic taste that elevates any culinary creation. The result is a versatile and exquisite ingredient, perfect for a wide variety of sweet and savoury dishes.

Chef Martin Lippo, known for his creativity and innovative techniques, has devised a recipe that not only highlights the intense flavour of our pistachio paste, but also offers a surprising texture. Using a foam siphon, Martin has created airy and light pistachio rocks that will delight your senses.

Pistachio Rocks

  • NO2 gas charge
  • 240 g Egg white
  • 50 g Pistachio paste (Sosa Ingredients)
  • 50 g Sugar
  • 35 g Flour
  • qs Green and yellow food coloring 
  1. Mix all the ingredients using a hand blender. Strain finely. 

  2. Put into a 1/2 a liter whipping siphon. Add the gas load. Shake well. 

  3. Fill half of a disposable cup with the foam. 

  4. Cook in a microwave at 900 watts for 40 seconds. 

  5. Let it cool upside down.  Unmold and break into pieces. 

  6. Put in the dehydrator at 50ºC for 6hs or until dry and crispy.

Pistachio Rocks

Ingredients

    • 240g - Egg white
    • 50g - Pistachio paste Sosa ingredients
    • 50g - Sugar
    • 35g - Flour
    • qs - Green and yellow food coloring 

Prepared by

    1. Mix all the ingredients using a hand blender. Strain finely. 
    2. Put into a 1/2 a liter whipping siphon. Add the gas load. Shake well. 
    3. Fill half of a disposable cup with the foam. 
    4. Cook in a microwave at 900 watts for 40 seconds. 
    5. Let it cool upside down.  Unmold and break into pieces. 
    6. Put in the dehydrator at 50ºC for 6hs or until dry and crispy.

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