Pistachio milk
Makes 500ml. Use the pistachio pulp that remains in the cheesecloth for other preparations. Serving suggestions: Delicious with components of trout, hibiscus, and shallot. Combines well with honey, puff pastry, and Greek yoghurt. Especially delicious with chicken, radish, and soy sauce.
🍽️ Makes 500
Ingredients
| 400 g | pistachios |
| 900 ml | water |
| — | salt |
| — | xanthan gum |
Instructions
- Put the pistachios and the water in the blender and blend at full speed for 2 minutes.
- Spoon the mixture into a cheesecloth and fold the cloth closed.
- Hang the cheesecloth over a bowl or container to catch the liquid and put the cloth under pressure for the highest yield.
- Rest in the refrigerator for 24 hours.
- Season the milk with salt and thicken it a little by mixing in some xanthan gum with a hand-held blender.
- Use the pistachio pulp that remains in the cheesecloth for other preparations.