Strawberry Copetta with Pistachio Gelato by Chef Dahlia Narvaez

6-8 copettas
Toasted pistachio sbrisolona Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Pistachios, whole 225 g 2250 g 17.31 % 52.33 % Shelled
Butter, unsalted 340 g 3400 g 26.15 % 79.07 %
Sugar, granulated 75 g 750 g 5.77 % 17.44 %
Sugar, powdered 150 g 1500 g 11.54 % 34.88 %
Flour, semolina 210 g 2100 g 16.15 % 48.84 % Can be substituted with polenta
All purpose, flou 220 g 2200 g 16.92 % 51.16 % Unbleached
Salt, Kosher 5 g 50 g 0.38 % 1.16 %
Egg, yolks 35 g 350 g 2.69 % 8.14 % 2 extra-large eggs yield 35 g
Water, orange flower 40 g 400 g 3.08 % 9.30 %
Total 1300 g 13000 g 100.00 % 302.23 %


Adjust oven rack to the middle position and preheat the oven to 162 ⁰C. Spread the pistachios on a baking sheet and toast in the oven until lightly browned, about 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool and coarsely chop half of the pistachios. In a small saucepan, clarify the butter by heating it over medium-high heat until it boils with large, rapidly bursting bubbles. Turn the heat down to medium and continue cooking about 5 to 7 minutes, without letting it brown, until the butter becomes foamy and the bubbles are few and quieter. Remove from the heat and transfer to a bowl to cool. Skin the foam off the top and pour or spoon about 225 g of the clarified butter, leaving the milk solids at the bottom of the bowl. Refrigerate any leftover butter for another use. Turn the oven up to 175 ⁰C. In the bowl of a food processor fitted with the steel blade, combine the whole pistachios with half of the granulated sugar and process until it is the consistency of fine meal. Add the remaining sugars, flours and salt, and pulse to incorporate. Add the egg yolks and pulse just to combine. Add 225 g of clarified butter and pulse on and off a few times until the mixture is just moistened, but does not come together. Transfer the dough to a mixing bowl and toss in the remaining chopped pistachios. Put together a parchment-lined baking sheet. Pick up a handful of the dough, squeeze it together lightly in your fist, and crumble it, in large chunks unto the baking sheet. Continue a handful at a time, crumbling the remaining dough. Bake for 20 minutes, rotate the baking sheet and bake for another 20 minutes until lightly brown and firm to the touch. Cool completely and break up into uneven chunks.

Whipped cream Metric Grams (Original) Metric High-Volume Yield % Comments
Cream, heavy 240 g 2400 g 51.06 % Very cold
Creme Fraihe 230 g 2300 g 48.94 % Can be substituted with sour cream
Total 470 g 4700 g 100.00 %


Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks. Do not overwhip the cream, as it will become curdled. Add the crème fraiche and gently beat until the whipped cream is thick and mousse-like. Use the cream, or cover the bowl and refrigerate until you are ready to serve it (for up to several hours). Before serving, whip gently to stiffen if it separated.

Macerated strawberries Metric Grams (Original) Metric High-Volume Yield % Comments
Strawberries 330 g 3300 g 84.62 % Hulled, sliced lengthwise
Sugar, granulated 40 g 400 g 10.26 %
Orange, zest 20 g 200 g 5.13 % 1 orange yields 20 g of zest
Total 390 g 3900 g 100.00 %


In a small bowl, add the strawberries and sugar. Using a microplane, zest the orange over the strawberries. Toss together with a spoon, set aside until ready to use.


In an 250 ml glass, build the copetta by layering the different components above – starting with a layer of sbrislona, then followed by a layer of pistachio gelato, a layer of strawberries and repeat until the glass is nearly full. Top off the copetta with a dollop of whipped cream and garnish with a sprinkling of crushed pistachios.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!