Pistachio Cream Recipe
Introduction
Pistachio cream is a luscious and versatile spread made from fresh pistachios and white chocolate. Smooth, creamy, and subtly sweet, it’s perfect for desserts, toast, or as a dip. This easy recipe delivers rich flavor with minimal effort.
Ingredients
- 1 cup shelled pistachios
- ½ cup heavy cream
- 3 oz white chocolate, chopped
- 1 tbsp powdered sugar
- Pinch of salt
Instructions
- Step 1: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Boil them for about 5 minutes.
- Step 2: Drain the pistachios and place them onto a clean kitchen towel. Fold the towel over and rub gently to loosen their skins. Separate the pistachios from the skins, discarding the skins.
- Step 3: Transfer the peeled pistachios to a food processor or blender. Add ¼ cup of the cream, powdered sugar, and a pinch of salt.
- Step 4: Blend for about 5 minutes until a smooth paste forms, pausing occasionally to scrape down the sides. The texture will go from crumbs to creamy paste.
- Step 5: In a clean saucepan, combine the remaining cream with the chopped white chocolate. Heat on low, stirring often until the chocolate melts and the mixture is smooth.
- Step 6: Remove the chocolate mixture from heat and let it cool slightly.
- Step 7: Gradually add half of the melted white chocolate mixture to the pistachio paste and blend until very smooth, scraping down the sides as needed.
- Step 8: Add more of the chocolate mixture to reach your desired creaminess. Adjust the texture with a little milk if necessary.
- Step 9: The pistachio cream is now ready to use or store.
Tips & Variations
- For a nuttier flavor, lightly toast the pistachios before boiling but ensure they don’t brown.
- If you prefer a dairy-free version, use coconut cream and dairy-free white chocolate.
- Add a splash of vanilla extract or a pinch of cinnamon for additional depth in flavor.
- Use store-bought peeled pistachios to skip the boiling and peeling step for convenience.
Storage
Store pistachio cream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature or gently warm it to restore its creamy texture. Stir well if it thickens after chilling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted pistachios instead of raw?
Roasted pistachios can be used, but the flavor and texture of the cream will be different. If using roasted, skip boiling and peeling, and simply blend with the other ingredients.
Can I freeze pistachio cream?
Yes, you can freeze it in an airtight container for up to 2 months. Thaw in the refrigerator overnight and stir well before using. The texture might change slightly but will still be delicious.
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Pistachio Cream Recipe
- Total Time: 25 minutes
- Yield: Approximately 1 cup pistachio cream 1x
- Diet: Vegetarian
Description
A rich and creamy pistachio cream made by boiling, peeling, and blending pistachios with white chocolate and heavy cream for a smooth, luscious spread or dessert base.
Ingredients
Ingredients
- 1 cup shelled pistachios
- ½ cup heavy cream
- 3 oz white chocolate, chopped
- 1 tbsp powdered sugar
- Pinch of salt
Instructions
- Boil the Pistachios: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Allow them to boil for about 5 minutes to soften their skins.
- Peel the Pistachios: Drain the pistachios and transfer them onto a clean kitchen towel. Fold the towel over and rub gently to loosen and remove the skins. Separate the peeled pistachios from the skins, discarding the skins.
- Blend the Pistachios: Place the peeled pistachios in a food processor or blender along with ¼ cup of heavy cream, 1 tablespoon of powdered sugar, and a pinch of salt. Blend for about 5 minutes, pausing 3-4 times to scrape the sides, until a smooth paste forms.
- Melt White Chocolate Mixture: In a clean saucepan, combine the remaining ¼ cup heavy cream and the chopped white chocolate. Heat on low, stirring frequently until fully melted and smooth. Remove from heat and let cool slightly.
- Combine and Blend Cream with Pistachio Paste: Gradually add half of the melted white chocolate mixture to the pistachio paste in the food processor. Blend until extra smooth and creamy, scraping down the sides as needed.
- Adjust Consistency: Add the remaining melted white chocolate mixture, blending to reach your desired consistency. If needed, adjust texture with additional milk for a thinner cream.
- Ready to Use or Store: Once the pistachio cream is smooth and creamy, transfer to a container and store or use immediately as a decadent spread or dessert component.
Notes
- Boiling the pistachios helps loosen their skins for easier peeling.
- Rubbing the skins off with a towel is crucial to achieve a smooth cream without bitter skins.
- Use a high-powered blender or food processor for best results blending the pistachios into a paste.
- Adjust the cream quantity for thinner or thicker pistachio cream depending on your preference.
- Store the pistachio cream in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Blending
- Cuisine: International
Keywords: pistachio cream, pistachio paste, white chocolate pistachio spread, creamy pistachio sauce, homemade nut cream
