Description
Homemade Pistachio Cream
Ingredients
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16 oz (450 g) raw, unsalted shelled pistachios
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¾ cup milk, divided (whole or 2%; oat/almond milk for dairy-free)
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4 oz white chocolate, chopped (good-quality baking bar)
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¾ cup powdered sugar
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2 tbsp unsalted butter (or coconut oil for dairy-free)
Instructions
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Boil & Peel Pistachios
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Boil pistachios in water for 5 minutes. Drain.
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Rub in a kitchen towel to remove most skins (90% peeled is fine).
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Blend Pistachio Paste
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In a food processor, add peeled pistachios + ¼ cup milk.
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Blend 3–5 minutes, scraping sides, until smooth paste forms.
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Make Creamy Base
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In a saucepan, melt butter over low heat.
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Stir in remaining ½ cup milk + chopped white chocolate until smooth. Remove from heat.
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Combine
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With processor running, pour in the warm chocolate-milk mixture.
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Add powdered sugar. Blend 2–3 minutes until creamy and pale green.
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(Optional: Strain through fine sieve for ultra-smooth texture.)
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Chill & Store
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Transfer to a jar. Chill at least 2 hours to thicken.
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Keeps in fridge up to 2 weeks. Freeze up to 3 months.
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Notes
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Citrus Zest: Add zest of 1 orange or lemon
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Boozy Twist: Stir in 1 tbsp amaretto, Frangelico, or dark rum
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Dairy-Free: Use plant-based milk, dairy-free chocolate, and coconut oil
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Spiced: Add ½ tsp cardamom or pinch of cinnamon
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Nutty Crunch: Fold in ¼ cup finely chopped pistachios after blending
Nutrition
- Calories: 180 calories per 2 tbsp,
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 14g
- Protein: 4g