Description
This luscious Italian-style Pistachio Cream is a rich and velvety spread made from blanched pistachios, white chocolate, butter, and cream. Perfect as a decadent topping for desserts, breakfast breads, or enjoyed by the spoonful, it combines the nutty flavor of pistachios with creamy sweetness for an indulgent treat.
Ingredients
Scale
Nut Base
- 1 1/4 cups raw, unsalted pistachios, shelled (125g)
Chocolate Mixture
- 2 tablespoons unsalted butter (30g)
- 3/4 cup whole milk or cream (190ml, divided)
- 4 oz good white chocolate, chopped (about 1 cup)
Sweeteners & Seasoning
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Blanch the Pistachios: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes. Drain the pistachios and spread them on a clean kitchen towel.
- Remove the Skins: Fold the towel over the pistachios and rub them vigorously to loosen and remove the skins. Separate the peeled pistachios from the skins and discard the skins. Ensure the pistachios are completely dry before proceeding.
- Melt Chocolate Mixture: In a small microwave-safe bowl, combine the butter and 1/4 cup of the milk. Heat in 20-second bursts until the butter is melted and the milk is hot. Add the chopped white chocolate and stir until fully melted. If needed, heat in additional 10-15 second intervals and stir. Alternatively, melt on the stovetop over low heat.
- Blend the Pistachios: Transfer the dry pistachios to a blender. Add the confectioner’s sugar and kosher salt. Pour in the melted white chocolate and butter mixture. Pulse on medium speed until the pistachios break down into a coarse paste.
- Adjust Consistency: Gradually add the remaining milk a few tablespoons at a time while blending, until the pistachio paste reaches the desired smooth and creamy consistency. Stop the blender 3-4 times to scrape down the sides for even blending.
- Final Blend and Store: Blend on high power for 30 seconds to one minute until the texture is silky and smooth. Transfer the pistachio cream into an airtight container and refrigerate. The cream will thicken as it cools and keeps well for up to 2 weeks.
Notes
- Removing the skins from pistachios is key to achieving a smooth, pale cream without bitterness.
- The amount of milk added can be adjusted to get your preferred cream thickness; it will thicken further when refrigerated.
- Use high-quality white chocolate for the best flavor and texture.
- Store in an airtight container in the refrigerator and consume within 2 weeks.
