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Scale skinned pistachios into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside
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Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved
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Add lemon juice, pistachio extract, salt, green powdered food colouring and ground pistachios; mix together for 30 seconds at speed 0-10, or until well combined, using a rubber spatula midway to clean the sides of the bowl
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Place in bowl, covered tightly; refrigerate for 30