Ingredients
Ingredients
- 1 heaping cup (150g) raw unsalted pistachios, shelled
- 3/4 cup (180ml) whole milk, divided
- 2 tablespoons (30g) unsalted butter
- 3.5 oz (100g) white chocolate, chopped
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Blanch the pistachios: Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 4 minutes. Drain and spread them on a clean kitchen towel. Rub gently to remove the skins and discard the skins.
- Make the base pistachio paste: Place the blanched pistachios into a food processor along with 1/4 cup (60ml) of the milk and the powdered sugar. Process for 4-5 minutes, stopping occasionally to scrape down the sides, until the mixture transforms from crumbs to a ball and finally to a smooth paste.
- Prepare the white chocolate mixture: In a microwave-safe bowl, combine the remaining 1/2 cup (120ml) milk, butter, and chopped white chocolate. Microwave in 30-second intervals at 50% power, stirring well between intervals, until fully melted and smooth, which usually takes about 2-3 intervals.
- Combine all components: Pour the warm white chocolate mixture into the food processor with the pistachio paste. Add the vanilla extract and a pinch of salt if using. Process for 2-3 minutes until the mixture is completely smooth and creamy.
- Adjust consistency: If the cream is too thick, add 1-2 tablespoons of additional milk and blend until your desired consistency is achieved. If the cream seems too thin, refrigerate it first as it thickens as it cools.
- Store the pistachio cream: Transfer the cream into an airtight container and refrigerate. It will keep for up to two weeks. Before use, let it come to room temperature and stir well for best texture.
Notes
- Blanching pistachios is key to removing the skins which can be bitter and affect the texture.
- Use high-quality white chocolate for the best flavor and smoothness.
- The cream will thicken when refrigerated; warm slightly and stir to regain spreadable consistency.
- Store in an airtight container to maintain freshness.
- This cream works beautifully as a spread, filling for pastries, or a topping for desserts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
