The gluten-free pistachio log is a dessert to bring to the table for the Christmas holidays. The log is an impressive and very versatile dessert; it can be filled with any cream or jam. Additionally, it can be decorated or simply presented with a dusting of powdered sugar or cocoa. The gluten-free pistachio log will delight all your guests because it is soft and very tasty.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 7/8 cup sugar
- 3/4 cup gluten-free rice flour
- 1/2 cup gluten-free cornstarch
- 1 tsp vanilla extract (gluten-free)
- 7 oz white chocolate (or vegan gluten-free)
- 1/2 cup whipping cream (or plant-based gluten-free)
- 1/3 cup pistachio paste (gluten-free)
Tools
- 2 Bowls
- 1 Baking tray
- 1 Immersion blender
- 1 Stand mixer
Steps
The day before, heat the cream and chop the white chocolate. Pour the boiling cream over the white chocolate and blend with an immersion blender, add the pistachio paste, and mix again. Cover and let rest in the fridge for 12 hours.
Whisk the eggs with the sugar and vanilla in a stand mixer or with a hand mixer until you get a fluffy and airy mixture; it should triple in volume.
Meanwhile, sift the rice flour and cornstarch twice and preheat the oven to 350°F.
Stop the mixer and manually add 1/3 of the flour with a spatula, mixing gently to avoid deflating the mixture.
Add 2/3 of the flour and mix again, then the last part.
Pour onto a 16×18 inch tray lined with wet parchment paper and spread gently without banging the tray.
Bake for 15-20 minutes until golden.
Remove from the oven and immediately turn onto a towel. Gently remove the parchment paper and roll tightly with the towel, let cool completely.
Beat the ganache with an electric mixer at medium speed until creamy and fluffy.
Unroll the cake and fill it with ganache.
Roll gently and place on a serving dish.
Decorate with whipped cream, powdered sugar, and chopped pistachios.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they contain no gluten contamination.
Tips
The pistachio ganache should be prepared the day before or 12 hours prior as it needs to rest in the refrigerator.
Gluten-Free Christmas Dessert Recipes
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