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
Scale
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
