Italian Pistachio Cream (Print Version)
# Ingredients:
→ Base Ingredients
01 -
125g raw, unsalted shelled pistachios
02 -
30g unsalted butter
03 -
190ml whole milk or cream, divided
04 -
115g good quality white chocolate, chopped
05 -
2 tablespoons confectioner's sugar
06 -
¼ teaspoon kosher salt (Diamond Crystal)
# Instructions:
01 -
Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes, then drain and place on a clean kitchen towel.
02 -
Fold the towel over to cover, and rub pistachios in the towel to loosen the skins. Separate the pistachios and discard the skins. Add the pistachios to the blender.
03 -
Add the butter and 60ml milk to a small microwave safe bowl. Heat in 20 second bursts, just until butter is melted and milk is hot. Add white chocolate and stir until melted. If it needs more melting, heat for another 10-15 seconds and stir.
04 -
To the blender with the pistachios, add the remaining 130ml milk, powdered sugar and salt. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste.
05 -
Stop the blender 3-4 times to scrape down the sides. Blend on high power for 30 seconds to a minute, until texture turns smooth and creamy.
06 -
Once the mixture is ready, transfer to an airtight container and refrigerate until ready to use. The pistachio cream will keep well in the fridge for 2 weeks.
# Notes:
01 -
This homemade pistachio cream is rich, decadent and packed with authentic pistachio flavor.
02 -
Delicious spread on toast, drizzled on ice cream or sandwiched between cookies.
03 -
Can also be used to flavor custard for desserts like Phyllo Pistachio Cream Pie.