Homemade Pistachio Cream (Print Version)
# Ingredients:
01 -
1 cup pistachios, shelled
02 -
½ cup heavy cream, divided
03 -
3 oz white chocolate
04 -
1 tablespoon powdered sugar
05 -
Pinch of salt
06 -
Splash of milk (optional, for adjusting consistency)
# Instructions:
01 -
Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 5 minutes. Drain and transfer them to a clean kitchen towel. Rub gently to remove the skins, separating the peeled pistachios.
02 -
Place the peeled pistachios into a food processor or blender. Add ¼ cup of heavy cream, powdered sugar, and a pinch of salt. Blend for about 5 minutes, stopping occasionally to scrape down the sides. The pistachios will first become crumbs, then transform into a smooth paste.
03 -
In a small saucepan, combine the remaining cream and white chocolate. Heat gently on low, stirring frequently, until the chocolate is fully melted and the mixture is smooth. Let it cool slightly.
04 -
Gradually add the melted chocolate mixture to the pistachio paste in the food processor. Start with half and blend until smooth. Add more if needed to achieve your desired consistency.
05 -
If the cream feels too thick, add a splash of milk to loosen it. Blend until smooth and creamy.
06 -
Your pistachio cream is ready! Use it immediately or transfer it to an airtight jar and refrigerate for up to one week.
# Notes:
01 -
Pistachios are loaded with healthy fats, fiber, protein, and antioxidants, supporting heart health and digestion.
02 -
The cream can be stored in an airtight container in the refrigerator for up to one week.