Saku's Pistachio and Raspberry Marshmallow Biscuits
Saku created this dish for the Great British Bake Off ™ Series 14. Her elegant sandwiched biscuit pairs a crisp, finely ground pistachio sablé with a pillowy pistachio marshmallow and a sharp raspberry jam that cuts the richness. Paul Hollywood praised the flavours, and the judges admired the refined, neatly finished appearance. Inspired by the intense pistachio granita she loves on holidays in Sicily, it is a confident, well-balanced teatime confection.
- Time: 255 min
Source: Relaxed Recipes
Ingredients
- FOR THE RASPBERRY JAM
- Fresh or frozen raspberries — 200 g
- Granulated sugar — 100 g
- Fresh lemon juice — 15 ml
- FOR THE PISTACHIO SABLÉ BISCUITS
- Shelled unsalted pistachios — 60 g , ground to a fine flour
- Unsalted butter, softened — 115 g
- Icing sugar — 60 g , sifted
- Egg yolk — 1 large, room temperature
- Vanilla extract — 2 ml
- Plain flour — 160 g , plus extra to dust
- Cornflour — 15 g
- Fine salt — 1 g
- FOR THE PISTACHIO MARSHMALLOW
- Powdered gelatine — 9 g
- Cold water, to bloom — 60 ml
- Granulated sugar — 200 g
- Water — 60 ml
- Liquid glucose or light corn syrup — 40 g
- Egg white — 1 large, room temperature
- Pistachio paste — 40 g , or finely ground pistachios
- Fine salt — 1 pinch
- TO FINISH
- Finely chopped pistachios — 20 g
- Icing sugar — as needed, for dusting
- EQUIPMENT
- Stand mixer with whisk attachment
- Digital sugar thermometer
- Food processor or spice grinder
- Two baking sheets and parchment paper
- Round cutter, about 5 cm
- Small saucepans
- Piping bag fitted with a plain round nozzle
- Fine sieve and a rolling pin
- Palette knife or small offset spatula