Thursday's recipe: Strawberries with Pistachios ON PISTACHIO DAY

Fresh strawberries, light pistachio cream, and a toasted crumble that adds texture and depth

Texture, contrast and elegance in a seasonal dessert.

Every Thursday is an invitation to focus on an ingredient and understand it from both a technical and sensory perspective. Today, we celebrate the pistachio, a nut with a history spanning millennia, which has been a star in Mediterranean and Middle Eastern pastry-making for its aromatic depth and natural elegance.

Its deep green color is not only visually appealing; it promises a delicately sweet, slightly toasted flavor with a texture that adds structure. Strawberries, meanwhile, represent freshness, lively acidity, and seasonality. They are ephemeral, vibrant, and expressive.

When these two ingredients come together, they don't compete. They balance each other. The fruit brings lightness; the pistachio, depth. This Thursday recipe seeks precisely that: harmony through contrast.

Dish concept

Controlled, macerated fresh strawberries, light and precisely whipped pistachio cream, and a toasted crumble that adds crunch. A clean, contemporary, and structurally balanced dessert.

Ingredients

For the macerated strawberries

• 500g of fresh strawberries.

• 1 tablespoon of sugar.

• 1 teaspoon of lemon juice.

• Finely grated lemon zest (optional)
  

For the light pistachio cream

• 120g of pure pistachio paste.

• 250 ml of very cold whipping cream.

• 30g of icing sugar.

• 1 pinch of fine salt.
  

For the pistachio crumble

• 60g of unsalted roasted pistachios.

• 30g of cold butter, cut into cubes.

• 30g of sugar.

• 40 g of flour.

• 1 pinch of salt.
  

Step 1: Strawberries, controlled freshness

Wash and thoroughly dry the strawberries. Cut them in halves or quarters, keeping them uniform in size for a harmonious arrangement.

Mix them with the sugar and lemon juice. Let them sit for 15–20 minutes. No longer. The intention is to enhance their natural sweetness and balance the acidity, not to dehydrate them.

Chef's tip: If the strawberries are perfectly ripe, reduce the sugar. The fruit should be the star.

Step 2: Pistachio cream, precise texture

Start by whipping the cold cream until it thickens slightly. Stir in the powdered sugar and a pinch of salt.

Add the pistachio paste little by little, gently mixing until you achieve a firm but silky texture.

The cream should hold its shape, but not become stiff. Salt is key: it brings out the pistachio's flavor and prevents the sweetness from overpowering its character.

If you want a stronger flavor, you can add a small amount of finely ground pistachio.

Step 3: Toasted crumble, essential contrast

Lightly crush the pistachios, leaving some larger pieces to add texture.

Mix with the flour, sugar, salt, and cold butter. Work with your fingertips until you get a sandy texture.

Bake at 170°C for 12–15 minutes, until golden brown. Let cool completely before using; it will become firmer and crispier as it cools.

The crunchy contrast is essential to balance the creaminess.

Mounting

Place a base of pistachio cream on the plate.

Carefully distribute the strawberries on topto prevent the juice from completely seeping into the cream.

Finish with the pistachio crumble. You can add some whole pistachios for extra texture and a small mint leaf for a touch of freshness.

The composition should feel light and clean, never saturated.

Chef's Tips

• Use 100% pure pistachio paste. Many commercial versions contain colorings and added sugars that alter the flavor and balance of the dessert.
  

• Keep the cream and the bowl very cold before whipping. The stability of the cream depends directly on the temperature.
  

• Don't macerate the strawberries too far in advance . Excessive maceration releases too much water, which can affect the mixture's structure.
  

• If you're looking for a more complex profile, add a few drops of orange blossom water or a minimal touch of natural vanilla to the pistachio cream.
  

• For a more elegant version, serve the dish slightly chilled but not ice-cold. Pistachios best express their aromatic notes at a controlled, not too cold, temperature.
  

• If you want to turn it into a more structured, restaurant-style dessert, you can add a thin base of almond sponge or a crisp tuile to provide a fourth texture.
  

Result

A dessert where natural acidity, subtle sweetness, and a toasted base come together. The cream envelops, the fruit brightens, and the crumble provides structure.

This dish demonstrates that sophistication does not always require technical complexity, but rather clear intention and balance.

In this Thursday's recipe, we celebrate pistachios not as a trend, but as an ingredient that reveals subtlety. Because cooking, ultimately, is about understanding how each element contributes something different and how, together, they can create harmony. In short, and on Pistachio Day, strawberries with pistachios are not just a seasonal dessert; they are an exercise in balance. The fruit provides natural freshness and acidity, while the pistachio adds depth and a discreet elegance that doesn't overpower.

When working with a limited number of ingredients, precision is essential. The maceration time must be measured, the cream must have the exact texture, and the crumble must provide a real contrast, not just decoration. This type of recipe reminds us that sophistication stems from control and respect for the product.

In this Thursday recipe, we celebrate the pistachio, understanding that its true value lies not in its intensity, but in its ability to harmonise with other flavours without losing its identity.