I made this incredible raw pie on Sunday morning for breakfast. We had friends coming from Palo Alto so it had to be good:)
I was just trying to recreate a delicious wonder from my childhood which is called Sabayon (or in Italian Zabaglione) and is really really not healthy but is so delicious. It is originally made with whipped raw egg yolk and tons of sugar. It has some encrusted pistachios and amazing Middle East flavors. You probably know by now that I am crazy about creating paradox in texture so it had to be smooth and crunchy simultaneously. Also, the orange flower water added a real interesting subtle flavor. My mom has been using in most of her pastries recipes this ingredient including the wonderful Tunisia Boulou. L’eau de fleur d’oranger is really healthy and so good into pastries.
So our pie is now raw, dairy free, egg yolk free, gluten free and above all sugar free!!!!
There is the recipe:
Crust:
1. 1 cup and a half of dried fig soaked
2. 2 cups of raw sprouted and dehydrated pistachios
3. Half a cup of Hazelnuts
Please put the ingredients into the food processor and process until a not so smooth paste is formed. You can add some pistachios on top of the crust for more crunchiness.
Cream:
1. 2 cups of raw soaked cashew
2. 1 cup of soaked dried fig
3. The juice of half a coconut
4. The meat of 1 coconut
5. 1 tablespoon of orange flower water
6. 1/4 of a cup of pistachios (you can add more for more crunchiness)
Insert all the ingredients except the pistachios into the food processor then blend the mix. At the last minute you can please add the pistachios and blend for half a second. Leave in the freezer for 1 hour or more if you want it like an ice cream.
You can please feel free to add a delicious tea made of mint leafs to drink along with it or a all-spice tea leafs. Please enjoy:)
Bon appetit!
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