Strawberry Pistachio Pavlova

This wonderful combination of pistachios and strawberries is worth a try!
FOLLOW ME HERE:
Facebook: https://www.facebook.com/Yum-Secret-6….
Instagram: https://www.instagram.com/yumsecret/.
INGREDIENT.
Pistachio biscuit (16 cm or 6 inch):
53 g egg (about 1 large egg).
33 g (about 2 Tbsp) granulated white sugar.
33 g (about 2 Tbsp) all-purpose flour.
5 g melted unsalted butter.
1 teaspoon vanilla extract.
10 g (about 1 Tbsp) pistachio paste.
1 drop of food coloring (optional).
Strawberry compote (16 cm or 6 inch):
250 g (1 cup) strawberry puree.
80 g (½ cup) granulated white sugar.
10 g (2 tsp) gelatin + 60 ml (2 Tbsp) water.
1 teaspoon lemon juice.
Strawberry mousse (18 cm or 7 inch):
200 g strawberry puree.
100 g granulated sugar.
1 Tbsp gelatin + 2 Tbsp water.
200 g heavy cream.
25 g water.
50 g egg whites.
How to Make a Mirror Glaze: https://www.youtube.com/watch?v=tginkTe6dVg&t=16s.
PREPARATION.
1. Make the Pistachio biscuit. Preheat oven to 350°F (180˚C). Beat the eggs with sugar until white. Combine the eggs mixture, melted butter and pistachio paste in a mixer bowl. Sift the flour into the batter and mix well. Add the food coloring and fold well..
Pour the batter to onto prepared 6-inch baking ring, smooth the surface with a spatula and bake for 8-10 minutes or until the surface is dry and spongy to touch. Cool the cake completely..
2. Make the Strawberry compote. In a small bowl combine gelatin and water and set aside to soften. Combine the strawberry puree and sugar in a small saucepan and bring it to a gentle boil. Add the gelatin and lemon juice. Let cool slightly, pour into 6-inch prepared baking ring and to freeze..
3. Make the Strawberry mousse. In a small bowl combine gelatin and water and set aside to soften. In a mixing bowl, beat the egg whites with a pinch of salt to a foam. Put the granulated sugar and water in a small heavy-based saucepan on low heat and cook syrup until 116°C (240°F). Then quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Whisk the mixture to a density. 1/3 of the strawberry puree mixed with gelatin and warmed in a microwave oven for a few seconds (5-10 seconds). Add the remaining puree and egg whites. In the meantime, whip the heavy cream until soft peak and fold with the mousse..
4. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Pour the part of strawberry mousse into the 18 cm baking ring and place the strawberry compote. Then pour the remaining mousse and place the pistachio biscuit. Cover with a plastic wrap and place in the freezer for at least 4-6 hours..
5. Completely frozen cake cover with mirror glaze and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!

This creamy nougat semifreddo with white chocolate is a must-try frozen dessert that will melt in your mouth (RECIPE BELOW). Topped with fresh berries, pistachio and mint, it’s a stunning end to a feast or a delicious treat for anytime!
SUBSCRIBE.
Get 2-3 brand new videos every week (TUE, THU, FRI), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/Jj6YCG.
RASPBERRY, STRAWBERRY, PISTACHIO & NOUGAT SEMIFREDDO.
Serves 12 Prep 15 mins (+ 8 hours freezing & 10 mins standing time) Cooking 10 mins.
2 Coles Brand Australian Free Range Eggs.
3 Coles Brand Australian Free Range Egg yolks.
¾ cup (165g) caster sugar.
600ml thickened cream.
200g white chocolate, melted.
120g fresh raspberries, lightly crushed.
100g bought nougat, finely chopped.
50g strawberries, quartered, lightly crushed.
¼ cup (35g) pistachios, coarsely chopped.
Fresh berries, extra, to serve.
Pistachios, extra, chopped, to serve.
Mint leaves, to serve.
1. Line base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang..
2. Use a hand-held electric beater or balloon whisk to whisk the eggs, egg yolks and sugar in a large heatproof bowl until light and fluffy. Carefully continue whisking over a saucepan of simmering water for 6-8 mins or until mixture is thick and pale and the temperature reaches 72°C on a sugar thermometer. Remove from heat and continue whisking for a further 2 mins to cool..
3. Use a clean beater or balloon whisk to whisk cream in a bowl until soft peaks form. Use a large metal spoon to gently fold in the egg mixture. Add chocolate and gently fold until just combined. Add the raspberries, nougat, strawberries and pistachios and gently fold to combine. Pour into the prepared pan. Place in the freezer for 6-8 hours or until firm..
4. Remove from the freezer and turn onto a serving platter. Set aside for 10 mins to soften slightly. Top with extra berries, extra pistachios and mint leaves..
WATCH MORE.
Want more delectable dessert ideas? Check out our Amazing Desserts playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk, which includes:
• How to make traditional baklava with Dani Venn https://www.youtube.com/watch?v=mQmCuPVToYI&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=3.
• How to make the perfect pavlova with Curtis Stone https://www.youtube.com/watch?v=xtAGILit40Y&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=2.
• How to make pancakes in a beautiful ombre stack https://www.youtube.com/watch?v=5mHGUcaa4yI&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=5.
More AT HOME WITH COLES videos | http://www.youtube.com/coles.
Shop online with Coles | http://www.shop.coles.com.au.
More recipes on Facebook | http://www.facebook.com/coles.
Follow us on Twitter | http://twitter.com/coles.
More great recipes | http://www.taste.com.au/coles

It’s worth a bit of extra effort to impress your friends with something that tastes (and looks) this good..
Find the full recipe here: https://bit.ly/2Lp3JHO.
For features and recipes, visit the digital magazine: www.coop.co.uk/foodmagazine.
See the latest deals in store at: www.co-operativefood.co.uk/deals/all-deals/.
Visit our website to find your local store: www.coop.co.uk/findus.
Website | http://www.coop.co.uk.
Join Us | http://www.coop.co.uk/membership.
Facebook | http://www.facebook.com/coopuk.
Instagram | http://www.instagram.com/coopuk.
Twitter | http://www.twitter.com/coopuk

#entertainingwithbeth #CookingChannel #EasyRecipes.
Learn how to make my Strawberry Pistachio Tart with Sable Breton Crust. It’s a wonderful spring time dessert idea that would make a great finish to an Easter lunch!
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining.
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden.
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite.
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer).
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter https://bit.ly/2NTPD08.
STRAWBERRY TART WITH PISTACHIO PASTRY CREAM.
Serves 8.
*To Print Recipe Click Here* http://bit.ly/StrawPistachTart.
INGREDIENTS:
For Sable Breton:
4 egg yolks.
¾ cup (150g) of sugar.
¾ cup (180g) unsalted butter, softened.
1 tsp (5 ml) vanilla.
2 cups (240g) all-purpose flour.
2 tsp (10ml) baking powder.
¼ tsp (1.25ml) salt.
Pistachio Paste:
1 cup (150g) raw, unsalted pistachios (shelled).
½ cup (100g) sugar.
1 tbsp (15ml) water.
Pastry Cream:
2 cups (475ml) milk.
1 cup (150g) Pistachio Paste.
4 egg yolks.
1/3 cup (35g) cornstarch.
2 tbsp (30g) butter.
To Garnish:
1/3 cup (80 ml) strawberry jelly.
25-30 Raspberries (depending upon size you may need more or less).
5-6 large strawberries.
1 tbsp (20g) chopped raw pistachios.
METHOD:
The Day Before:
For the sable Breton, in a medium sized bowl whisk together the flour, the baking powder and the salt, set aside..
In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow..
Add the softened butter, in cubes until combined. Add the vanilla..
Add the flour a little at a time, beating in between each addition, until a dough forms..
Roll dough into a ball, flatten into a disk and wrap in parchment paper. Refrigerate for a minimum over 4 hours but overnight is even better..
For the pistachio paste, add the shelled pistachios to a food process with the sugar. Process on high until a fine meal forms, keep going until this meal starts to stick together with pressed between fingertips. Then add the water and process until a loose paste forms. Transfer to a bowl and set aside..
To prepare the pastry cream, add milk and pistachio paste to a medium sauce pot. Heat mixture until simmering and hot. Turn off heat, cover and “steep” mixture for 20 minutes to infuse milk with the flavor of the pistachio..
Once fully steeped, add 4 egg yolks to a large bowl, add cornstarch. Whisk together to form a yellow paste. Slowly pour in the pistachio milk, whisking until combined..
Strain pistachio mixture through a fine mesh sieve, into a cleaned-out sauce pot. Heat on medium high flame, whisking until thickened and eventually a pastry cream will form. Add butter and swirl until smooth..
Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form..
Refrigerate a minimum of 4 hours, but overnight is even better..
The Day Of:
Preheat oven to 350F (176C)..
Roll out dough, on a sheet of parchment paper, to a 10-inch (25cm) circle, ¼” (6 mm) thick. Slide a cookie sheet under the parchment paper..
Lightly spray the ring of a 10-inch (25cm) spring form pan, or tart ring, with baking spray. Distribute spray with a pastry brush. Press ring into dough (like a giant cookie cutter) trim outer edges clean with a sharp knife..
Bake 20 minutes until biscuit is golden brown. Allow to cool completely..
Once cooled transfer to a cake stand to assemble the tart..
Heat strawberry jelly in the microwave for:30 until liquefied. Brush biscuit with a layer of jam. Arrange raspberries all around the edge. In the center, create a circle of upright strawberries, allowing 1-inch in between them. Place the largest strawberry in the center..
Brush each strawberry with the strawberry jam until they are well-coated and shiny..
Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip..
Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries..
Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled..
ABOUT THIS CHANNEL.
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

This showstopper meringue layer cake. Layers of crispy but chewy pistachio meringue, yoghurt mousse, fresh berries and lashings of honey.

Wow friends and family with this show-stopping triple-layered berry and cherry pavlova (RECIPE BELOW). It takes a crowd favourite dessert to delicious new heights..
SUBSCRIBE.
Get 1 brand new video every week (THU), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/Jj6YCG.
BEST-EVER BERRY-CHERRY PAVLOVA.
Serves 12 Prep 20 mins (+ chilling & cooling time) Cooking 1½ hours.
6 Coles Australian Free Range Egg whites.
1½ cups (330g) caster sugar.
1 tsp cornflour.
1 tsp white vinegar.
600ml Coles Thickened Cream.
2 tbs icing sugar mixture.
2 tbs raspberry jam, warmed, strained.
Mixed berries, to serve.
Cherries, to serve.
Icing sugar mixture, extra, to dust.
Raspberry coulis.
200g frozen raspberries.
¼ cup (40g) icing sugar mixture.
1. Preheat oven to 100°C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves..
2. Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1½ hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely..
3. Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill..
4. Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through..
5. Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately..
WATCH MORE.
Want more step-by-step videos so you can make some incredible desserts? Check out our Amazing desserts playlist: https://www.youtube.com/playlist?list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk, which includes:
How to make Curtis Stone’s oh-so-delicious mango caramel ice-cream cake.
https://www.youtube.com/watch?v=d5Z6vvjA9z4&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=1.
How to make a raspberry, strawberry, pistachio & nougat semifreddo.
https://www.youtube.com/watch?v=VPguIHDX8Cs&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=3.
How to make watermelon iceblocks.
https://www.youtube.com/watch?v=d5kmjKFu79c&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=18.
How to make surprise peanut butter and jam cupcakes.
https://www.youtube.com/watch?v=KV6omlDuUvA&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk&index=16.
Easy banoffee oreo ice-cream pies.
https://www.youtube.com/watch?v=81SYY1DNvoQ&index=23&list=PL8rYS6B-sVuI_v71QQwzRWAHUxvnV0WBk.
More AT HOME WITH COLES videos | http://www.youtube.com/coles.
Shop online with Coles | http://www.shop.coles.com.au.
More recipes on Facebook | http://www.facebook.com/coles.
Follow us on Twitter | http://twitter.com/coles.
More great recipes | http://www.taste.com.au/coles

Subscribe and �� to OFFICIAL BBC YouTube �� https://bit.ly/2IXqEIn.
Stream original BBC programmes FIRST on BBC iPlayer �� https://bbc.in/2J18jYJ.
Programme website: http://bbc.in/1LEu5QR Mary Berry bakes Lemon & Pistachio Meringue Roulade for her Easter feast..
For full recipe details visit: http://bbc.in/1RyPzkE.
#bbc.
All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the ‘Are all programmes that are broadcast available on BBC iPlayer?’ FAQ �� https://bbc.in/2m8ks6v. #BBCFood