Description
This pistachio cream is silky, nutty, and absolutely luxurious. 💚 Perfect for spreading on toast, filling pastries, or just eating by the spoonful (no judgment!). Let’s create something magical.
Ingredients
Scale
- 1 cup pistachios (unsalted, shelled)
- ½ cup powdered sugar
- ½ cup white chocolate, melted
- ¼ cup heavy cream
- 2 tbsp neutral oil (e.g., sunflower or canola)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prep the Pistachios: If the pistachios still have their skins, blanch them in boiling water for 1–2 minutes. Rinse with cold water and gently rub them in a towel to remove the skins.
- Blend the Nuts: Add the pistachios to a food processor or blender and pulse until they form a fine paste.
- Add Sweetness: Pour in the powdered sugar, melted white chocolate, and heavy cream. Blend again until smooth.
- Incorporate the Oil: Slowly drizzle in the oil while blending to achieve a silky texture. Add the vanilla extract and a pinch of salt to enhance the flavor.
- Adjust Consistency: If the cream feels too thick, add an extra splash of heavy cream until it’s smooth and spreadable.
- Store It: Transfer the pistachio cream to a jar and store it in the fridge for up to two weeks. Let it come to room temperature before using.
Notes
To achieve authentic Italian flavor, Sicilian pistachios are ideal. However, if they’re hard to find, any unsalted and shelled pistachios will do. Look for vibrant green nuts with minimal blemishes for the best results.
- Prep Time: 15 mins
Nutrition
- Calories: 180 kcal
- Sugar: 11g
- Fat: 13g
- Carbohydrates: 14g
- Protein: 4g