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Roasted Strawberry Milkshakes With Chocolate Pistachio Brittle

posted in Food & Drink > Recipes
11/19/2016
  • 2 pints fresh strawberries, sliced
    1 1/2 tablespoons olive oil
    1 tablespoon sugar
    1/4 teaspoon salt
    3 cups vanilla bean ice cream (or your favorite flavor)
    1/3 cup milk
    1 teaspoon vanilla extract

    chocolate pistachio brittle
    2/3 cup sugar
    3 tablespoons corn syrup
    1 1/2 tablespoon water
    1 cup coarsely chopped pistachios, plus more for topping (mine were roasted, unsalted)
    1/2 tablespoon unsalted butter
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    4 tablespoons heavy cream
    4 ounces high-quality chocolate, chopped (I used milk chocolate)

  • shakes
    Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the strawberries with the oil, sugar and salt. Spread them on the parchment and roast until they are caramely and syrupy - about 20 minutes - stirring once or twice during cook time. While the oven is heat and strawberries roast, make the pistachio brittle below.

    To make the shakes, blend the ice cream, milk and vanilla extract together. You can add in the roasted strawberries but I prefer to layer them on the bottom, middle and top of the shake and then stir. This means you need a spoon to eat it, so do what you prefer! Top the shake with whipped cream or leftover frosting. Sprinkle on extra pistachios and throw the brittle pieces on top. Add any extra strawberries that didn't make it into the shake! DEVOUR.

    chocolate pistachio brittle
    Line a baking sheet with parchment paper and spray it with nonstick spray. Set aside.

  • Place the sugar, corn syrup and water in a saucepan and heat over medium heat, whisking constantly until the sugar dissolves. Attach a candy thermometer to the pot and boil until the mixture reaches 190 degrees F, about 2 to 3 minutes. Stir in 2/3 of the pistachios, the butter and the vanilla extract. Continue to stir even though the mixture may thicken - it will even out as it heats. Cook, stirring often, until the mixture is at 300 degrees F, about another 3 minutes. Sprinkle the baking soda into the mixture and stir well (it will bubble!) and turn off the heat. Immediately pour the mixture onto the greased parchment and spread it into a thin layer. Let cool completely.

    Once it's cool, heat the heavy cream over low heat until it bubbles. Place the chopped chocolate in a bowl and pour the cream over top. Let sit for 30 seconds then stir until you have a smooth chocolate ganache. Spread it over top of the brittle with a spatula until it's even. Sprinkle the remaining pistachios on top. Let it sit until the chocolate firms up slightly. It will never be super hard, so if you want to speed things up, you can place the pan in the fridge. Break it into pieces and top the milkshakes with it.


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