Monin Pistachio Syrup
Monin Pistachio Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
When it comes to ranking beloved nuts, pistachios sit high on the list. Their taste might be hard to accurately describe think earthly, rich and nutty tones but one thing is clear: they are delicious. Another advantage of the nut is its versatility. They are found in everything from hot dishes to beverages and desserts. Even on their own, pistachios are a wonderfully satisfying snack.
Monin Pistachio Syrup takes all of the nuts advantages, gets rid of those irksome shells, and delivers a smooth liquid which can instantly enhance an array of beverages and sweet treats.
For thousands of years, the Middle East has been home to pistachio trees. In fact, based on archaeological findings in Turkey, the region has apparently been enjoying pistachios as far back as 7000 BC. Due to how the trees flourish in hot climates, the nut soon journeyed from the Middle East over to the Mediterranean. At this point it became a treasured delicacy, something which was savoured by everyone whether it was common folk or royalty.
Speaking of royalty, legend claims the Queen of Sheba had a particular fondness for pistachios. She apparently demanded all of the nuts for herself and court, which meant the commoners on her land who were growing them couldnt use any pistachios for personal use. The ancient king of Babylon, Nebuchadnezzar II, populated his hanging gardens with pistachio trees. Thanks to his various conquests, Alexander the Great was responsible for pistachios reaching Greece. And Roman Emperor Tiberius helped the nut further travel across Europe into Italy and Spain.
Fast forward to the 1880s, and pistachios had become a popular import for the USA. While only appreciated by Middle Eastern immigrants for the most part to begin with, the nut quickly became a hit with the rest of the country. This was helped due to their distribution in vending machines. Bars, restaurants and underground train stations would host these vending machines, where people would purchase a dozen pistachios for a nickel.
It wasnt until the 1980s for the United Kingdom to fall in love with pistachios. The growth of its production and by extension, popularity in the UK is largely attributed to Zeina Foods. After spotting a gap in the market, they started importing the nut in 1983, leading to a rapid growth period. The company established its own all-in-one processing line and, by the early 90s, was dealing with 5,000 tonnes of pistachios per year. All of this led to Zeina Foods adopting the tagline, The Pistachio People. Now this cherished nut is available in every supermarket across the UK, and is used in everything from ice cream to lattes.
Almond Cake and Pistachio Cream
This recipe is a celebration of nuts. It begins with a moreish cake that delivers sweet, almond goodness with every bite. The richness of the cake is ideally complimented by a light whipped cream topping. However, this topping is better than your standard kind of whipped cream. Thats because it is enhanced with the flavour of Monin Pistachio Syrup.
What you will need:
- Preheat the oven to gas mark 4/180C. Get an eight-inch round cake tin, and grease the sides and base with a small amount of butter. Also line the bottom of the tin with baking parchment.
- Using an electric hand whisk if possible, cream the butter and sugar together in a large mixing bowl. The desired texture of the butter and sugar mix should be fluffy and light. When that is achieved, slowly beat in the three eggs, doing so one at a time. Then fold in the flour and ground almonds.
- With the cake mixture ready, scoop this into the tin. To get rid of any air bubbles, tap the sides of the tin. Place in the oven for approximately 35-40 minutes. The sponge should have a light golden-brown colour. If you insert a skewer into the cake, this should also come out clean. Remove the cake and allow it to cool.
- This step needs the assistance of a whipped cream dispenser. Pour in both the fresh cream and Monin Pistachio Syrup into the dispenser, ensure it is securely closed, and screw in a cream charger. For a few seconds, shake the dispenser to ensure the flavours combine and produce a fluffy whipped cream. To finish, squirt the cream on top of the cake, then serve.