The Pistachio Tiramisu from La Risata will blow your mind
Wood-fire oven-baked pizza, delightful gnocchi, appetising risotto, and seafood are some of La Risata’s best Italian dishes over delicious wine. Additionally, their array of Christmas tiramisu dishes are must-haves when you’re there, especially the Pistachio Tiramisu.
As Christmas is just around the corner, Chef Kumar, Head Chef of La Risata Damansara, has a gift for you – his Pistachio Tiramisu recipe that serves up to eight people. Before you start, you’ll have to prepare the ingredients below.
Ingredients
1 cup strongly brewed coffee
300g savoiardi biscuits (ladyfingers)
250ml whipping cream
300g mascarpone cheese
100g castor sugar
1/3 cup good quality pistachio paste
1 teaspoon vanilla extract
1/3 cup, finely chopped pistachios
(La Risata especially bakes its own sponge base, but you can opt for store-bought savoiardi biscuits, also known as ladyfingers.)
Instructions
1. Start by pouring the brewed coffee into a shallow dish and set it aside to cool.
2. Place the cream into a mixing bowl. Whisk the cream until it reaches a thick and creamy consistency, and refrigerate it.
3. Using the same mixing bowl when the cream is chilled, add in the mascarpone cheese and sugar. Whisk on low speed until the mixture comes together. You will be looking at a soft, creamy mixture.
4. Fold in the pistachio paste, until everything combines.
5. Add 1/3 of the whipped cream at a time into the mascarpone mixture. Fold lightly to avoid deflating the mixture.
6. Dip the biscuits into the cooled coffee mixture briefly and lay each biscuit into a 6’ x 8’ dish. Repeat until the base of the dish is lined with the biscuits.
7. Spoon half the mascarpone mixture over the biscuits and sprinkle over half the chopped pistachios. Repeat by layering the biscuits and spoon the remaining mascarpone mixture over them. Sprinkle with more chopped pistachios.
8. Refrigerate for at least six hours or overnight for best results.
It’s a pretty simple recipe to make at home, and your guests will be pleased. If you’re around the area, pop by La Risata to savour their Christmas Tiramisu Platter which consists of lemon, strawberry, chocolate orange, pistachio, and the classic flavour.
To try La Risata’s original version, make your reservations here.
Make Ignis KL’s signature grilled corn at home
Recipes come and go, and menus change every season, especially at prestigious restaurants. However, Ignis KL’s signature Smoked Honey Corn is one of the few dishes that stayed since the restaurant’s opening. Now renamed to Ignis Signature Grilled Corn with Shio Kombu Truffle Cream Sauce for the holidays, you can make it at home to impress your guests this Christmas.
“People frequently assume that grilling is just for meats, but our goal is to broaden people’s perspectives on the flavours of varied ingredients, such as vegetables, seafood, and even dessert,” said Chef Desmond Chong. Below, he shares the ingredients needed to make the Christmas-edition signature grilled corn.
Ingredients
1 shallot, finely chopped
1 garlic clove, finely chopped
500ml heavy cream
20g truffle (or truffle oil for seasoning)
1 lime (juice and zest)
2 ears of corn (husks and silks removed)
Salt and pepper
Cooking oil, for brushing
Instructions (for the sauce)
1. For the Shio Kombu Truffle Cream Sauce, start by sweating the chopped garlic and shallot in a saucepan over medium heat, and cook until soft and fragrant.
2. Add the heavy cream and let it simmer gently, reducing until slightly thickened.
3. You have the option of stirring in some finely grated truffle, or truffle oil, followed by lime zest, lime juice, salt, and pepper. Adjust the seasoning and set it aside before you grill the corn.
Instructions (for the corn)
1. Get your grill up and running and give it plenty of time to get very hot. Then, remove the husk and silks of the corn, and season it with a generous amount of salt and pepper.
2. Brush the corn with some cooking oil before placing them on the grill, directly over the heat. Turn it occasionally every three to four minutes until each side is charred and tender. The whole grilling duration should take about 15 minutes.
3. Remove it from the grill and drizzle the Shio Kombu Truffle Cream Sauce on the corn and serve some as dips.
You should be savouring a combination of smoky, creamy, and umami flavours. “We want our guests to leave with new memories when they dine at Ignis,” said Chef Chong, and the same goes for your guests when they’re enjoying your cooking at home.
To try Ignis’s original dish, make your reservations here.
For more Christmas recipes, head here.