Serves: 6 people
Preparation: 30 minutes
Cooking: 10 minutes
Chilling: 3 to 4 hours
Ingredients: 24 small chocolate macarons, 25 cl strawberry ice cream, 25 cl whole milk, 4 egg yolks, 1 vanilla pod, 50 g caster sugar, 10 g icing sugar, 60 g shelled pistachios, 1 drop of pistachio essence, 1 or 2 drops of green food coloring, 1 tablespoon of kirsch.
- Process 30 g pistachios in a food processor with the icing sugar, food coloring, pistachio essence, and 2 tablespoons warm water until smooth and thick. Set aside.
- Prepare the pistachio custard: Bring the milk to a boil with the split vanilla pod. Whisk egg yolks and caster sugar in a bowl. Gradually pour the hot milk into the yolks while whisking constantly. Transfer to a heavy-bottomed saucepan and cook over low heat, stirring until it coats the spatula. Strain, then stir in the pistachio paste until fully incorporated.
- Cool the cream, whisking occasionally, then stir in the kirsch. Cover with plastic wrap and chill in the fridge along with 6 dessert plates.
- Toast the remaining pistachios, let cool, and chop coarsely.
- 15 minutes before serving, let the ice cream soften to a malleable consistency. Spoon onto one macaron, top with a second, and smooth the edges with a knife. Assemble 12 macaron sandwiches.
- Strain the chilled pistachio cream and divide among the cold plates. Place two macaron sandwiches in the center of each plate, scatter with chopped pistachios, and serve immediately.
