Ingredients
Hint:
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
kochen@bettybossi.ch
Ice cream
Brittle
Utensils
For 4 small bowls, frozen
How it's done
Ice cream
Bring the water, sugar and lemon juice to the boil in a pan, reduce the heat, simmer for approx. 10 mins., remove the pan from the heat, puree the pistachios with the sugar syrup, leave to cool completely. Fold in the cream, place in a wide stainless steel bowl, freeze the mixture for approx. 4 hrs., stirring 3 times during that time.
Brittle
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the butter and pistachios, mix. Spread out immediately on a sheet of baking paper, cool and break into pieces.
| Serve: | Using an ice cream scoop, scoop out balls, place in the cold bowls and serve with the brittle. |
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