Italian-Style Pistachio Cream (Print Version)
Silky, vibrant pistachio spread made with roasted nuts, white chocolate and butter for an authentic Italian experience.
# Ingredients:
01 -
1 cup raw pistachios, unsalted, shelled, skin-removed
02 -
1/2 cup powdered sugar
03 -
1/3 cup white chocolate (optional, for smoother texture)
04 -
1/4 cup whole milk or dairy-free alternative
05 -
2 tablespoons butter
06 -
1 teaspoon vanilla extract (optional)
# Steps to Follow:
01 -
Boil shelled pistachios for 1–2 minutes to maintain their vibrant green hue. Drain and transfer immediately to cold water. Rub between your fingers or a towel to remove the skins.
02 -
Preheat the oven to 350°F (175°C). Roast the peeled pistachios for 5–7 minutes until fragrant. Avoid over-roasting.
03 -
In a food processor, blend the pistachios with powdered sugar until a smooth paste forms. Scrape down the sides of the processor frequently.
04 -
In a saucepan over low heat, melt butter and white chocolate (if using). Gradually add milk while stirring. Stir in the pistachio paste and cook for 3–4 minutes until the mixture thickens.
# Additional Notes:
01 -
Store the cream in an airtight container to preserve freshness. Use a sterilized jar for longer shelf-life.
02 -
The cream can be frozen in small batches and thawed overnight in the refrigerator. Stir well before use to restore consistency.
03 -
Shelf-life in the refrigerator: 10–14 days. In the freezer: up to 3 months.