This rich and creamy homemade pistachio cream can be used as a delicious spread or a filling for desserts.
Ingredients
- 100 grams pistachios shelled and unsalted
- 50 grams sugar powdered
- 50 ml milk full cream
- 30 grams white chocolate melted
- 1 tablespoon vegetable oil
Instructions
- Blanch the pistachios by boiling them for 2-3 minutes, then draining and peeling off the skins.
- Grind the peeled pistachios into a fine paste using a food processor.
- In a saucepan, heat the milk and sugar until the sugar is fully dissolved.
- Add the pistachio paste to the milk mixture and stir well.
- Mix in the melted white chocolate and vegetable oil until smooth and creamy.
- Allow the cream to cool before transferring it to a jar for storage.
Video
Notes
This pistachio cream is best when made with raw, unsalted pistachios for a naturally vibrant color and smooth texture. If your pistachios have skins, you can blanch and peel them for an even brighter green result. For a thinner consistency, feel free to add a splash of milk (dairy or plant-based). Store in a sealed jar in the fridge for up to 10 days, or freeze in small portions for longer shelf life. This cream makes a delicious filling for pastries, spread for toast, or a decadent topping for desserts.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 5mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 10IUCalcium: 20mgIron: 0.5mg