This pistachio cream recipe blends roasted pistachios, cream, and sugar into an indulgent, nutty spread perfect for filling pastries, topping cakes and ice cream, or spooning straight from the bowl. A decadent and creamy dessert with a beautiful, natural green hue!
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Pistachio Cream Recipe
Description
This pistachio cream recipe blends roasted pistachios, cream, and sugar into an indulgent, nutty spread perfect for filling pastries, topping cakes and ice cream, or spooning straight from the bowl. A decadent and creamy dessert with a beautiful, natural green hue!
Ingredients
Instructions
Video
- Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes, then drain them and place them on a clean kitchen towel.
- Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard them.
- Add the pistachios to a food processor with only 1/4 cup (60ml) of the milk and 1 tbsp of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor three or four times to scrape down the sides. You’ll notice the pistachio turning into crumbs first, then it should form into a ball when it’s reached the paste stage.
- Put the remaining milk (1/2 ml), butter and white chocolate in a clean saucepan and heat on a low heat until melted; set aside.
- Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired; there’s no need to heat the milk up first).
- The pistachio cream will keep well in the fridge for two weeks. See notes for delicious ways to use it.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1752kcal
- % Daily Value *
- Total Fat 130g200%
- Saturated Fat 47g235%
- Trans Fat 1g
- Cholesterol 105mg35%
- Sodium 184mg8%
- Potassium 2055mg59%
- Total Carbohydrate 120g40%
- Dietary Fiber 15g60%
- Sugars 88g
- Protein 44g88%
- Vitamin A 1476 IU
- Vitamin C 5 mg
- Calcium 581 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Peel the skins – you’ll notice that shelled pistachios have a brown skin over all of part of the outside. If you don’t peel the pistachios, the skins will cause the cream to be slightly gritty with black/brown flecks.
- How long does it last? It’ll keep well (covered) in the fridge for up to 2 weeks. The top will become darker, but just give it a mix. If it’s thickened too much, you can add it back to the blender with a splash of milk to loosen it.
