Description
Indulge in the luxurious taste of this homemade Italian-style pistachio cream. Creamy, nutty, and decadent, it’s perfect for spreading on toast, filling pastries, or even just enjoying by the spoonful.
Ingredients
Scale
Ingredients:
- 1 1/4 cups raw, unsalted pistachios, shelled (125g)
- 2 tablespoons unsalted butter (30g)
- 3/4 cup whole milk or cream (190ml), divided
- 4 oz good white chocolate, chopped (about 1 cup)
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Prepare the Pistachios: 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 them on a clean kitchen towel. Fold the towel over to cover, and rub the pistachios to loosen the skins. Separate the pistachios and discard the skins.
- Melt Butter and Chocolate: In a small microwave-safe bowl, combine the butter and 1/4 cup of milk. Heat in 20-second intervals until the butter is melted and the milk is hot. Add the white chocolate and stir until melted. If necessary, heat for an additional 10-15 seconds to fully melt the chocolate. Alternatively, this can be done on the stovetop over low heat.
- Blend Ingredients: Place the peeled pistachios in a blender. Add the remaining 1/2 cup of milk, confectioner’s sugar, and salt. Pour in the melted white chocolate and butter mixture. Pulse on medium speed until the pistachios form a paste, stopping to scrape down the sides as needed. Blend on high power for 30 seconds to a minute, until the mixture becomes smooth and creamy.
- Store the Cream: Transfer the pistachio cream to an airtight container and refrigerate until ready to use. The cream will keep well in the fridge for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Pistachio cream, Italian dessert, homemade spread, nut butter
