Ingredients
Equipment
Method
Raspberry Pépin
- Into a mixing bowl add sugar and pectin and give it a whisk to distribute the pectin through the sugar, set the bowl a side.
- On a low-medium heat add frozen raspberries into a pan and cook until all the juice have released, raspberries have broken down and juice come to a gentle simmer.
- Once the raspberries have come to a simmer add in the sugar-pectin mixture, stirring the puree simultaneously until the sugar has completely dissolved in. As the mixture comes to a boil continue to cook for 2 minutes, stirring occasionally to avoid any burning.
- Pass half the jam through a fine mesh sieve to remove the seeds and reintroduce it to the other half, mix together and place into a container. Surface wrap with cling film and leave it to set in the fridge for 2 hours.
Pistachio Cookie Dough
- In a stand mixer fitted with the paddle attachment, cream together the room-temperature butter, caster sugar, and vanilla paste until the mixture is pale and smooth.
- Incorporate the egg yolks one at a time, mixing on a medium speed until fully combined and the emulsion is stable.
- Add the flour, salt, and pistachio meal, mixing until the dough just comes together. Divide the dough into 30g portions and roll into spheres.
- Roll each ball in the finely chopped pistachios until evenly coated and arrange on a lined baking tray; use a melon baller, measuring spoon, or your thumb to create a clean indentation in the centre of each.
- Cover the trays and transfer to the fridge to chill for a minimum of 2 hours.
- Preheat your oven to 160°C (320℉). Using a piping bag, fill each indentation with the raspberry pépin and bake for 12–15 minutes until the edges are lightly golden and the base is set.Allow the cookies to cool completely on the tray before consuming.
