This one’s for you Stephen Colbert. And the pistachio Bald Eagle. And for me. . Ok, this is for me and only me.
Have you ever had something at a restaurant that you just can’t stop thinking about, even years later? That’s what inspired this post. My senior year in college, my parents and I attended an academic awards banquet (that’s right people. I was on the Dean’s list. I know your minds are probably blown- if for no other reason than my plethora of run-on sentences, incoherent ramblings and improper uses and interchanges of colons, semi-colons and hyphens.) Anyway, the banquet was held at the Scottish Rite Cathedral, here in Indianapolis. While I typically just rate banquet food as mediocre- the dessert we had, a pistachio mousse, BLEW my freaking mind.
Over the years I’ve looked for a recipe everywhere and couldn’t find one that I thought would measure up. Not until recently did it occurred to me I should search Pinterest, because let’s be honest. You can find ANY thing on Pinterest. This recipe I used isn’t one from Pinterest, because following directions are hard, gosh darnit. I prefer to skim through a few recipes, gleaning what I want from each one and then trying to throw something together. Playing around, if you will. If the recipe turns out ok, I’ll post it. And if it’s shit, I pretend I never made it.
The texture didn’t turn out quite as dense as I had expected it to. It really is a “mousse”- super light and fluffy, where as other traditional dessert mousses I’ve had are a bit more dense and solid in texture. I portioned these out individually, for a prettier presentation- so I had extras and I decided to bring them to a dinner meeting I was having friends.
Turns out they brought a chef friend along (Chef Joseph from Chef Joseph’s at the Connoisseur Room in Indianapolis) who would also be trying the dessert. I about crapped my pants. A professional chef was going to taste one of my creations. Now, I know I post a lot of food photos and recipes, but it’s really just me here in my kitchen playing around- I by no means am professionally trained.)
Anyway, right before the shatting commenced, Joseph gave the verdict. He said he rather enjoyed the light and fluffy texture and that the topping complimented it quite nicely (he was probably just being nice and complimentary, but I’ll still take it). Not to toot my own horn guys, but: TOOT. Damn, it made me feel good that he liked something I wasn’t so sure others would like. I felt fancy. Just goes to show you: a little compliment goes a long way (even if you are just being nice). One thing is for sure, these are pretty and ohhhh, so cutesy! And, if you like pistachio- this should be a winner!
Also, I think these pics turned out pretty great. TOOT TOOT! (It’s ok to be proud sometimes, right?)
Incase you were wondering, this is a Microplane and the are typically used for zesting citrus and grating fresh seasonings/flavorings (i.e. zesting citrus, grating nutmeg). You can purchase these almost anywhere, but this one is from Macy’s. Thanks Martha Stewart. (Gosh, I love her).
Do you have any foods you’ve had over the years that just stole your heart? Or, rather your tummy?
First of all, you are hilarious. Secondly, this sounds AMAZING! My family always makes watergate salad during the holidays and this would definitely be a nicer alternative, haha!
Kacie
RegallySoled.com
Thanks gf! Love your most recent ootd! I always try to comment but it won’t let me- but that doesn’t mean I’m not reading’ hoping to see you girls soon! Xo