Lime Poached Persimmons with White Chocolate Mousse
A sweet, texture balanced treat with a hint of zest and ginger.
350g butter, melted
110g unsalted pistachios, shelled
750g plain flour
40g baking soda
Zest of small orange, finely grated
Zest of small lemon, finely grated
Preheat oven to 160 C. Spread pistachio kernels on a tray and roast for 8-10 minutes. Remove from oven and cool.
Increase oven temperature to 180 C.
In an electric mixer, combine sugar, plain flour and baking soda. Set the mixer on low speed and add eggs and melted butter until well combined.
Add zests and pistachios and mix well together.
Form the dough into two equal logs and place on an oven tray (lined with baking paper).
Bake for about 20 minutes until firm. Remove, cool for 10 minutes.
Meanwhile, reduce oven temperature to 90 C. Using a bread knife, cut 1/2cm thick biscotti from each log and lay on baking paper.
Place back in oven until dry (approximately 70-90 minutes)