INTRODUCTION
Italian Pistachio Cream is a delightful spread that adds a touch of luxury to your everyday meals. This creamy concoction is made with simple ingredients that come together to create a rich, nutty flavor that is irresistible. Whether you enjoy it on toast, in desserts, or straight from the jar, this pistachio cream will elevate your culinary experience.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it’s versatile. You can use it in many ways, from a simple spread on bread to an ingredient in baking. Second, it’s made from natural ingredients that you can feel good about. The rich, creamy taste of pistachios combined with white chocolate offers a delightful flavor experience without being too sweet. Lastly, it is simple to make! With just a few steps, you will have a luxurious treat to enjoy.
HOW TO MAKE Italian Pistachio Cream
Making Italian Pistachio Cream at home is straightforward. Follow the steps in this article, and you will create a delicious treat that will impress anyone. The recipe focuses on fresh, natural ingredients, ensuring the best flavor and texture.
EQUIPMENT NEEDED
To make Italian Pistachio Cream, you will need a few kitchen tools:
- A medium-sized pot
- A strainer
- A clean kitchen towel
- A blender
- A small microwave-safe bowl
- A spatula
- An airtight container for storage
Ingredients You’ll Need
To make the Italian Pistachio Cream, gather the following ingredients:
- 125g raw, unsalted shelled pistachios
- 30g unsalted butter
- 190ml whole milk or cream, divided
- 115g good quality white chocolate, chopped
- 2 tablespoons confectioner’s sugar
- ¼ teaspoon kosher salt (Diamond Crystal)
STEP-BY-STEP INSTRUCTIONS
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Begin by bringing a medium-sized pot of water to a boil. Once boiling, add the shelled pistachios. Let them boil for 3 minutes. After that, drain the pistachios and place them on a clean kitchen towel.
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Fold the towel over to cover the pistachios and rub them gently. This helps loosen the skins. After rubbing, separate the pistachios and discard the skins.
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Next, place the cleaned pistachios into a blender.
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In a small microwave-safe bowl, add the butter and 60ml of milk. Heat the bowl in the microwave in 20-second bursts until the butter melts and the milk is hot.
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Once melted, add the chopped white chocolate to the bowl. Stir until the chocolate is fully melted. If the chocolate does not melt completely, heat for another 10-15 seconds and stir.
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In the blender with the pistachios, add the remaining 130ml of milk, confectioner’s sugar, and kosher salt. Also, include the melted white chocolate mixture.
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Pulse the blender on medium speed until the pistachios turn into a paste.
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Stop the blender 3-4 times to scrape down the sides. Then, blend on high power for 30 seconds to a minute until the mixture is smooth and creamy.
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Once the mixture is ready, transfer it to an airtight container. Refrigerate the pistachio cream until ready to use. It can be stored in the fridge for up to 2 weeks.
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HOW TO SERVE Italian Pistachio Cream
Serving Italian Pistachio Cream is easy and fun. You can spread it on toast for breakfast or a snack. It also works well in pastries or as a filling for desserts like cakes and cupcakes. For a twist, try it on pancakes or waffles. You can even use it as a dip for fruit or cookies. The options are endless!
STORAGE & FREEZING: Italian Pistachio Cream
Store your Italian Pistachio Cream in an airtight container in the refrigerator. It can last up to 2 weeks. If you want to keep it longer, you can freeze it. Scoop the cream into ice cube trays or freezer-safe bags. When you are ready to use it, let the cream thaw in the fridge overnight.
SERVING SUGGESTIONS
Here are some serving suggestions for Italian Pistachio Cream:
- Spread it on warm croissants or bagels.
- Use it as a filling for chocolate or vanilla cupcakes.
- Swirl it into yogurt or oatmeal for a gourmet breakfast.
- Pair it with sweet and savory cheese for a delicious cheese board.
- Drizzle it over ice cream or gelato for a unique topping.
VARIATIONS
You can make different variations of Italian Pistachio Cream by adding various ingredients. Here are some ideas:
- Chocolate Hazelnut Cream: Substitute half of the pistachios with hazelnuts for a different flavor profile.
- Nut-Free Version: Replace the pistachios with sunflower seeds to make a nut-free cream.
- Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Coffee Infusion: Blend in a little espresso powder for a delightful coffee taste.
FAQs
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Can I use roasted pistachios?
Yes, you can use roasted pistachios. However, raw pistachios will give you a more authentic flavor. -
Can I use other types of nuts?
Absolutely! You can use almonds, cashews, or hazelnuts instead of pistachios. -
How do I know if my pistachio cream is smooth enough?
Blend until the mixture is creamy and there are no lumps. It should have a smooth texture. -
What can I do if my pistachio cream is too thick?
You can add a little more milk or cream to reach the desired consistency.
MAKE-AHEAD TIPS FOR Italian Pistachio Cream
To save time, you can make the Italian Pistachio Cream ahead of time. Prepare it a few days before you need it. Store it in the fridge in an airtight container. This way, you can have this delicious treat ready whenever you want it.
In conclusion, Italian Pistachio Cream is a delightful and versatile spread that is easy to make and delicious to eat. With simple steps and common ingredients, you can enjoy this creamy treat in various ways. Enjoy making your Italian Pistachio Cream and discover how it can brighten your meals and snacks!
Italian Pistachio Cream
Ingredients
Method
- Bring a medium-sized pot of water to a boil. Add the shelled pistachios and boil for 3 minutes.
- Drain the pistachios and place them on a clean kitchen towel. Fold the towel over and rub gently to remove the skins. Discard the skins.
- Place the cleaned pistachios into a blender.
- In a small microwave-safe bowl, combine the butter and 60ml of milk. Heat in the microwave in 20-second bursts until the butter melts and the milk is hot.
- Add the chopped white chocolate to the bowl. Stir until melted. If necessary, heat for an additional 10-15 seconds.
- In the blender with the pistachios, add the remaining 130ml of milk, confectioner's sugar, kosher salt, and the melted white chocolate mixture.
- Pulse on medium speed until the pistachios turn into a paste, stopping 3-4 times to scrape down the sides.
- Blend on high power for 30 seconds to 1 minute until the mixture is smooth and creamy.
- Transfer the pistachio cream to an airtight container and refrigerate until ready to use. It can be stored in the fridge for up to 2 weeks.