Pistachio friands with chocolate ice cream
By Sarah Cook
Worthy of a posh restaurant but really easy, try these little bakes for afternoon tea in the garden
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Prep:10 mins
Cook:20 mins
- More effort
Nutrition per serving
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kcal 579
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fat 40g
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saturates 18g
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carbs 49g
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sugars 38g
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fibre 2g
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protein 10g
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salt 0.51g
Ingredients
- 500g tub really good chocolate ice cream
- few chunks white chocolate, finely chopped (optional)
- 200g butter
- 100g pistachios, plus a few extra to serve
- 200g icing sugar
- 85g ground almonds
- 85g plain flour
- 5 large egg whites
Method
Heat oven to 200C/180C fan/gas 6 for the friands. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease 8 holes of a friand (or muffin) tin with a little bit of the butter.
Whizz 85g of the pistachios with the icing sugar until very finely chopped. Tip into a bowl with the ground almonds and flour. Roughly chop the remaining pistachios and set aside.
Froth the egg whites with a fork, then pour into the ground nuts and flour mixture with the melted butter and mix well. Pour into the friand tins, then scatter with the chopped pistachios and bake for 15-20 mins until the friands are risen, springy to the touch and a skewer inserted comes out clean.
Serve the friands warm, or at room temperature, with a scoop of chocolate ice cream, topped with a scattering of extra pistachios and a little chopped white chocolate, if you like. Delicious with a cup of coffee.
