The pistachio Island treasure | A WAVE OF FLAVOURS

Photograph of a baking tray covered with shortbread decorated with pistachio powder

The pistachio Island treasure

Difficulty :
Preparation time : 10 min
Cooking time : 10 min
Number of servings : 4 to 6 persons
Type of dish : Dessert
Suitable for kids

Pistachio shortbread (or any other nuts found on your island), honey and seaweed.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Ingredients

For the shortbread:
2 egg yolks
70 g (6 tbsp) semi-salted butter
75 g (½ cup) flour
50 g (4 tbsp) sugar
3 g (½ tsp) baking powder
3 g (½ tsp) nori seaweed
A few pinches of sea lettuce
For the ice sauce:
50 g (1 tbsp) peeled, unsalted pistachio
30 ml (½ tbsp) honey
150 g (½ cup) plain yogurt, very cold
15 ml (1 tbsp) lemon juice

Preparation

For the shortbread

Mix the ingredients on the list, adding them one by one to a bowl.
Pour the mixture into a buttered ovenproof mould.
Smooth the surface with a spatula to a thickness of about 0.5 cm (½ inch).
Bake at 175 °C (350 °F) for 10 minutes. When the shortbread is lightly coloured, remove from the oven, unmould and leave to cool.

For the ice sauce

Mix the ingredients on the list.
Chill until ready to serve.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes