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Pistachio Flavoured Cassonade with Chocolate Sorbet


  • Sorbet

  • Cream

  • Praline


  • Praline:

  • 1.

    Simmer sugar and water, until light toffee colour.

  • 2.

    Roughly chop pistachios.

  • 3.

    Pour caramel syrup over pistachios. Leave to cool until crunchy.

  • 4.

    Break up with hands, put in food processor, pulp.

  • 5.

    Remove cassonade.

  • 6.

    Leave to cool then place in fridge for at least two hours, preferably overnight.

  • 7.

    When cassonade is chilled sprinkle praline on top.

  • 8.

    Finish with a scoop of sorbet on top.

  • Cassonade:

  • 1.

    Put cream, milk, sugar and pistachio paste in saucepan, whisk.

  • 2.

    Stir 1 whole egg and 4 yolks in a bowl, do not whisk.

  • 3.

    Slowly add cream to eggs while stirring.

  • 4.

    Strain mixture into a jug. Pour into a small dish.

  • 5.

    Line baking pan with teatowel, place dish in pan, fill pan ¼ way with hot water.

  • 6.

    Cover pan with foil.

  • 7.

    Put in oven.

  • 8.

    Check after 20 minutes.

  • 9.

    Cooked when you shake them and they wobble slightly.

  • 10.

    To prepare chocolate sorbet, whisk water, milk, caster sugar, cocoa and powdered glucose in a saucepan.

  • 11.

    Bring to boil. Pour hot liquid over chopped chocolate.

  • 12.

    Whisk, keep whisking while cooling down. Put in fridge.

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» Top Wine Matches For This Recipe

Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Pistachio Flavoured Cassonade with Chocolate Sorbet.


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