When Richard lived in France he rang the landline at my university house in the hallway every night. He would ring from some freaky phone box because there wasn’t as much Skype in those days. He didn’t have Internet in his flat. Lol.
He would often be eating a McDonald’s cheeseburger.
But then when I’d visit, we’d eat mussels or Mexican or roast chicken. Our palates were not clever, but we were learning. He had a mole sauce once that was disgusting. That roast chicken and dauphinoise potatoes is still the best Sunday lunch I’ve ever eaten.
Rich told me of a place where you could go for breakfast. A magical place where you paid a certain price and then they would bring you a basket of bread and an ARRAY of spreads. A festival of toppings. Jams of fig and framboise, miel and white chocolate spread. It was called Le Pain Quotidien. Lol again. We never got there. But 8 years later, I have made my own white chocolate spread.
Big up Elizabeth Minchilli for this.
Jars. I used two big ones
Pre-heated at 180°C (only for roasting the pistachios)
60g powdered milk
325ml whole milk
200g de-shelled pistachios (around 400g with their shells on)
2 heaped tsp salt
1 tbsp honey
300g white chocolate
1. Spread the pistachios out on a baking tray and roast for 5 minutes.
2. Warm the milk on the stove with the powdered milk, honey and salt, and heat until dissolved. Then, remove from the heat.
3. Meanwhile, melt the chocolate slowly in a bain-marie.
4. Grind the pistachios in a food processor, and once they’re as fine as can be, pour in the melted chocolate, and keep grinding. Gradually add the warm milk.
5. Mix really well and scrape into jars. It’ll thicken as it cools.