Opera Creams
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 1 cup shelled unsalted pistachios, coarsely chopped
- 5 oz bittersweet chocolate, chopped . tsp flaked sea salt
Directions
- Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.
- In a medium heavy-bottomed saucepan, combine the sugar, cream and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away.
- Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on mediumlow for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios.
- Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes.
- In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt.
- Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-in. pieces.
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