I always loved the taste of pistachios. For most of my life I just had the salted, unshelled ones, that you can buy at your local store, Then once I moved to London, I tasted the Pistachio Gelato, from Badiani’s. It hit me how much better it is then its salted counterpart. So, among the first flavours when I started to develop my own liqueurs, cellos, it had to be the Pistachio one.
Ingredients:
- 250g unsalted, shelled pistachios
- 2 small orange peels (around 30g)
- 300ml spirytus (95% ABV)
- 2 cans of condensed milk, or 2x400g
- 600-700ml water
- 10ml vanilla extract
Equipment:
- Large container, at least 5-7.5 L
- Sous-vide
- Electric grinder
- Vacuum sealed bag or kilner jar
- Muslin cloth
- Strainer
- Rubber gloves
The process:
- Grind the unsalted, shelled pistachios into a dust
- Put the grounded pistachios into a bag, with the orange peels and the spirytus. Seal it, or use pegs to hold the bag to the side of the container, making sure that it will be kept under the water
- Sous-vide it at 50°C for 3 hours
- Put a muslin cloth over a strainer and pour out the contents of the bag
- Put on the gloves and use your hands to twist out as much liquid as you can through the muslin cloth
- Add in the condensed milk, the water and the vanilla extract and stir it well
- Taste it and adjust the water to your liking, or add more sugar
- Pour it into glass bottles and put it in the fridge, wait for the flavours to combine
- Shake before use, and enjoy up to 2-3 weeks.