Description
Italian-style Pistachio Cream is a luscious and creamy spread made from blanched pistachios, white chocolate, butter, and cream. This rich and smooth cream is perfect for spreading on toast, filling pastries, or adding to desserts, offering a delightful nutty flavor with a hint of sweetness.
Ingredients
Scale
Ingredients
- 1 1/4 cups raw, unsalted pistachios, shelled (125g)
- 2 tablespoons unsalted butter (30g)
- 3/4 cup whole milk or cream, divided (190ml)
- 4 oz good white chocolate, chopped (about 1 cup)
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Boil and blanch the pistachios: Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes to loosen the skins, then drain and place them on a clean kitchen towel.
- Remove pistachio skins: Fold the towel over to cover the pistachios and rub them within the towel to loosen and remove the skins. Separate the pistachios from the discarded skins and ensure the nuts are completely dry before proceeding.
- Melt the butter and white chocolate: In a small microwave-safe bowl, combine the butter and 1/4 cup of milk. Heat in 20-second bursts until the butter is melted and the milk is hot. Add the chopped white chocolate and stir until melted and smooth. If necessary, heat an additional 10-15 seconds and stir again, or melt on low heat on the stovetop.
- Blend pistachios into a paste: Transfer the pistachios to a blender, add the confectioner’s sugar and salt, and scrape in the melted white chocolate and butter mixture. Pulse at medium speed until the pistachios form a paste.
- Add remaining milk gradually: Slowly add the remaining milk a few tablespoons at a time until the cream reaches your desired thickness. You may not need all the milk. The cream will thicken as it cools. Stop the blender 3-4 times to scrape down the sides.
- Blend until smooth and creamy: Blend on high power for 30 seconds to one minute until the pistachio cream is smooth and creamy in texture.
- Store and chill: Transfer the pistachio cream to an airtight container and refrigerate. It will keep well in the fridge for up to 2 weeks and can be used as a spread or dessert ingredient.
Notes
- Be sure to dry the pistachios thoroughly after blanching to avoid excess moisture in the cream.
- The cream will thicken further as it cools; adjust milk quantity accordingly during blending.
- This pistachio cream can be used as a spread, filling for pastries, or added to desserts.
- Store in an airtight container in the refrigerator and consume within two weeks for best freshness.
- Use high-quality white chocolate for the best flavor and smooth texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread/Spreadable Cream
- Method: Boiling, Blending, Melting
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 140
- Sugar: 8g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pistachio cream, Italian pistachio spread, pistachio paste, white chocolate pistachio cream, nutty spread, dessert cream
