Description
A silky, nutty Italian-style pistachio cream made with real pistachios, white chocolate, and a hint of butter. Perfect for spreading, filling, or topping your favorite desserts.
Ingredients
1 1/4 cups raw, unsalted pistachios, shelled (125g)
2 tablespoons unsalted butter (30g)
3/4 cup whole milk or cream (190ml), divided
4 oz good white chocolate, chopped (about 1 cup)
2 tablespoons confectioner’s sugar
1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
1. Bring a medium pot of water to a boil and add the shelled pistachios. Boil for 3 minutes.
2. Drain and place pistachios on a clean kitchen towel. Rub gently to remove skins. Discard skins and dry pistachios completely.
3. In a small microwave-safe bowl, heat the butter with 1/4 cup of the milk in 20-second bursts until butter melts and milk is warm.
4. Add chopped white chocolate to the warm mixture and stir until melted. Reheat for 10-15 seconds if needed.
5. Add pistachios, powdered sugar, and salt to a high-speed blender. Pour in the melted chocolate mixture.
6. Blend into a paste, stopping to scrape sides. Slowly add remaining milk a tablespoon at a time until desired texture is reached.
7. Blend on high speed for 30–60 seconds until smooth and creamy.
8. Transfer to an airtight container. Refrigerate until ready to use. It thickens slightly as it cools.
Notes
You don’t have to use the full 3/4 cup of milk. Add just enough until your preferred texture is achieved.
Let the pistachio cream sit at room temperature for 10-15 minutes before serving to soften.
It stores well in the fridge for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Condiment, Dessert, Spread
- Method: Blended
- Cuisine: Italian, American