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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the sugar, syrup and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pistachios and fleur de sel, mix well, immediately transfer to a sheet of baking paper, leave to cool. Break the pistachio brittle into pieces.
Place the matcha powder in a measuring cup, add a little boiling water and whisk until smooth. Stir in the remainder of the water and syrup.
Shape the ice cream into balls, serve in glasses or small bowls. Pour the matcha on top, garnish with the pistachio brittle, enjoy straight away.
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