The pistachio Island treasure

Difficulty level :
Preparation time : 10 min
Cooking : 10 min
Servings : 4 to 6 persons

Pistachio shortbread (or any other nuts found on your island), honey and seaweed.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Peanut-free

Ingredients

For the shortbread:
2 egg yolks
70 g (6 tbsp) semi-salted butter
75 g (½ cup) flour
50 g (4 tbsp) sugar
3 g (½ tsp) baking powder
3 g (½ tsp) nori seaweed
A few pinches of sea lettuce
For the ice sauce:
50 g (1 tbsp) peeled, unsalted pistachio
30 ml (½ tbsp) honey
150 g (½ cup) plain yogurt, very cold
15 ml (1 tbsp) lemon juice

Preparation

For the shortbread

Mix the ingredients on the list, adding them one by one to a bowl.
Pour the mixture into a buttered ovenproof mould.
Smooth the surface with a spatula to a thickness of about 0.5 cm (½ inch).
Bake at 175 °C (350 °F) for 10 minutes. When the shortbread is lightly coloured, remove from the oven, unmould and leave to cool.