Peach Pistachio White Chocolate Pound Cake Food

Steps:

• Preheat oven to 350 degrees F/175 degrees C. Grease and flour three 8 inch round cake pans with non stick cooking spray or Cake release (I use Wilton Cake Release)
• In a large bowl, whisk dry ingredients (flour, baking powder, and salt) until well combined. Set aside.
• Heat milk in microwave for 1 1/2 - 2 minutes until warm. In a separate bowl, heat white chocolate at 50% power for 2 minutes until melted. Whisk milk and melted chocolate together in one bowl, then return to microwave for 1 more minute at 50% power.
• Using a stand mixer fitted with a paddle attachment (or an electric hand beater), cream butter and sugar on medium -high until fluffy (about 3 minutes) then reduce speed to medium- low and add eggs one at a time, fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk/white chocolate mixture, beginning and ending with flour, making sure it's fully incorporated after each addition. Fold in 1.5 cups of ground pistachios.
• Pour batter into 3 greased pans and bake for 35- 40 minutes or until a cake tester or toothpick inserted into the center comes out clean.
• Cool cake in pan for 5 minutes, then loosen edges and turn onto wire rack to cool for 10 minutes. Cool completely.
• When cool, trim humps off cake.
• Prepare instant pudding as per package directions, reducing milk by 1/4 cup for each package. **2 (99g) packages will require 1 1/2 cups milk instead of the 2 the directions call for.
• Add 1 cup of prepared chocolate whipped cream frosting to pistachio pudding and mix together.
• Place 1st cake on a surface so smooth side is facing up.
• Pipe a border around the rim of the top of the layer of cake.
• Add about 1/3 the pistachio pudding/whipped cream mixture to the first layer and spread evenly
• Then add another cake layer and another 1/3 of the pudding (approx)* You will have some pudding left over, but there was no way around this!)
• Smooth around cake, scraping off any filling that seeped out. Then frost cake with white chocolate whipped cream frosting,
• Adding a border (with a pastry bag and 1 M tip) around the bottom of the cake. Then add 6 dollops to the top of the cake.
• Add a Lindt white chocolate truffle to each dollop.
• Sprinkle chopped pistachios on top of the cake.
• "Toss" crushed pistachios at sides of cake (this is how I do it - I literally 'toss' the pistachios at the sides of the cake)
• Keep refrigerated until ready to serve!

PISTACHIO WHITE CHOCOLATES

Steps:

• For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
• For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

WHITE PEACHES, PISTACHIOS, HONEY AND RICOTTA

Steps:

• Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
• Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.