Italian-Style Pistachio Cream (Print Version)
# Ingredients:
→ Pistachio Base
01 -
125 g raw, unsalted pistachios, shelled
→ Dairy
02 -
30 g unsalted butter
03 -
190 ml whole milk or cream, divided
→ Sweeteners and Flavorings
04 -
115 g good quality white chocolate, chopped
05 -
2 tablespoons confectioner's sugar
06 -
0.25 teaspoon kosher salt (Diamond Crystal)
# Instructions:
01 -
Bring a medium pot of water to a boil. Add shelled pistachios and boil for 3 minutes. Drain well and transfer to a clean kitchen towel.
02 -
Fold the towel over the pistachios, vigorously rub to loosen skins. Separate pistachios from skins and discard skins. Ensure pistachios are completely dry.
03 -
Combine butter and 60 ml (1/4 cup) milk in a small microwave-safe bowl. Heat in 20-second intervals until butter melts and milk is hot. Add chopped white chocolate, stirring until melted and smooth. If needed, heat an additional 10-15 seconds.
04 -
Place dried pistachios in a blender. Add confectioner's sugar and salt. Pour in the melted white chocolate mixture. Pulse on medium speed until pistachios form a thick paste.
05 -
Gradually add remaining milk, a few tablespoons at a time, blending between additions until desired consistency is reached. The mixture will thicken as it cools.
06 -
Pause blending 3-4 times to scrape down sides. Process on high power for 30 seconds to 1 minute until smooth and creamy.
07 -
Transfer pistachio cream to an airtight container. Refrigerate until use; keeps well in the refrigerator for up to 2 weeks.
# Notes:
01 -
For a creamier texture, use a high-powered blender and blend while the mixture remains warm.
02 -
If using cream instead of milk, the final consistency will be thicker and richer.