Welcome to another Milk Bar Monday!
This week we tackled our most challenging recipe yet. It was a multiple step process with weird ingredients.
It all started out a little rocky for me when I was looking through the recipe, trying to figure out what all I needed, and saw the pistachio crunch required pistachio nut paste and feuilletine. Umm…what??
When I went to my local grocery store I knew there was no way they would have either one of these speciality items. As I was walking around I called all the health food stores, grocery stores, and kitchen supply stores in West Lafayette and Carmel.
No such luck with anything. After a quick google search I found I could make my own pistachio paste and substitute the feuilletine with corn flakes. No big deal…or so I thought!
Making the pistachio nut paste turned out to be super expensive (1 cup of pistachios at my store = $8) and not as easy as I expected. I actually overheated my Vitamix forcing me to use my little hand choppy thing and do it in small batches.
I also ended up having to add some green food coloring, otherwise it would have been a gross brown paste. So not appetizing.
The beets took forever to roast to a mushy state and I was a little worried the ganache was going to break with the lime juice, but it luckily all worked out.