Pistachio Cream Recipe
Indulge in the rich, nutty goodness of homemade pistachio cream—a versatile treat perfect for spreading, drizzling, or topping your favorite dishes. With just a few simple steps, you can create this luxurious spread in no time.
Ingredients
- 1 heaped cup shelled unsalted raw pistachios
- ¾ cup whole milk divided into ¼ cup and ½ cup
- 2 tablespoons unsalted butter
- 3.5 oz 100g/about 1 cup white chocolate
- 1 tablespoon powdered sugar
Instructions
Prepare the Pistachios :
- Bring a medium-sized pot of water to a boil. Add the shelled pistachios and let them boil for 5 minutes. Drain and transfer them to a clean kitchen towel. Fold the towel over the pistachios and rub gently to loosen the skins. Discard the skins.
Blend into a Paste :
- Add the peeled pistachios to a food processor or blender along with ¼ cup of milk and the powdered sugar. Blend for about 5 minutes, stopping 3–4 times to scrape down the sides, until a smooth paste forms.
Melt the Creamy Base :
- In a small saucepan, heat the remaining ½ cup of milk, butter, and white chocolate over low heat, stirring gently until fully melted and combined. Remove from heat and let it cool slightly.
Combine and Blend Again :
- Transfer the pistachio paste to a blender (or keep it in the food processor) and pour in the warm white chocolate mixture. Blend until extra smooth and creamy. If needed, adjust the consistency by adding a splash more milk.
Chill and Serve :
- Taste and adjust sweetness if desired. Transfer the pistachio cream to an airtight container and chill in the refrigerator for at least 1 hour before using.
Video
Notes
Nutrition Information (Per Serving)
- Calories : 160
- Total Fat : 12g
- Saturated Fat: 5g
- Cholesterol : 10mg
- Sodium : 15mg
- Total Carbohydrates : 10g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein : 3g