The world is NUTS for pistachio at the moment and you know how much I love it. So, it was only natural to convert my dark chocolate Mosaiko recipe into this delectable white chocolate pistachio packed version. It's the perfect sweet treat alongside a cup of coffee and incredibly easy to make!
Its name comes from the Greek word for mosaic, thus exactly what it looks like when you cut into it. A pattern formed from crushed biscuits and other fillings of your choice that are highlighted in contrast with the earthy green pistachio.
It’s indulgent, crunchy, and smooth, and the possibilities for flavour variations are abundant. You can add anything to this dessert, a variety of nuts, dried fruit (dried figs are a great addition), freeze dried raspberries would be a great, too! Anything that pairs well with pistachio.
Pistachios, pistachios... Pistachio paste!
I can't stress how important it is to use 100% pistachio butter. The flavour is intense, pure, and uninterrupted by other ingredients you find in most pistachio spreads. When I enjoy pistachio flavoured sweets, I want to taste pistachio! You can buy 100% pistachio butter from specialty supermarkets or online retailers. Alternatively, you can make your own butter by blending pistachios on high until you reach a powder like consistency, then continue to blend until the pistachios start to release their oils. This is approximately a 20 minute process and does require occasional mixing with a spatula to release pistachio from the sides of your blender, but eventually becomes a smooth, liquid, and delicious!
PISTACHIO MOSAIKO | No Bake Pistachio Salami
Mary PolitisIngredients
- 100 g salted pistachios roughly chopped
- 225 g biscuits Arnotts Milk Coffee or Petit-Beurre
- 200 g white chocolate
- 100 g unsalted butter
- 180 g condensed milk
- 100 g 100% pistachio butter
- 30 g salted pistachios processed fine
Instructions
- Combine the crushed biscuits and chopped pistachios in a bowl.
- In a small pot combine, white chocolate, unsalted butter, condensed milk, and pistachio butter. Turn heat to medium and stir till just melted and combined.
- You’ll know it’s ready when the moisture can fall into a perfect ribbon.
- Pour the wet mixture into the bowl with the biscuits and pistachio and fold through very well. It will start to feel firm. Transfer to a shaft of baking paper forming a log. Wrap in plastic wrap then squeeze the ends to form the salami shape. Alternatively you can use a bread tin as a mold. Refrigerate for a few hours till firm.
- Remove plastic and paper and roll into the finely processed pistachios pressing them in to adhere. Use a sharp knife to slice.