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Pistachio Cream

pistachio cream in a jam jar
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Smooth and nutty, this pistachio cream is going to become your next obsession. It's so delicious and goes with so many other dishes.

Ingredients

Units Scale
  • 140g shelled pistachios (you can shell them yourself but it takes a while so buy shelled if you can!)
  • 180ml whole milk
  • 25g salted butter
  • 100g white chocolate
  • 1 tablespoon icing sugar (powdered sugar)

Instructions

  1. I always start by boiling the shelled pistachios for 3 minutes to soften them. Then drain them and set them on a clean tea towel to dry.
  2. Then use the tea towel to rub the pistachios to loosen the skins. You want to separate the pistachios from the skins. This step does take a little time but I promise it’s worth it. If you don’t remove the skins your pistachio cream won’t be lovely and vibrant green and will taste slightly more bitter, not in a bad way, it’s still good! But this way is really really good. Once you’re done, pop the pistachios  into a food processor and discard the skins. 
  3. Add the milk and 1 tablespoon of icing sugar to the food processor with the pistachios. Blend for around 5 minutes until the pistachios turn into a smooth pistachio paste, scraping down the sides every minute or so. Be patient – to begin with, it will resemble breadcrumbs but eventually, it will turn into a paste – this is important.
  4. Heat the butter and white chocolate in a saucepan and heat gently until melted.
  5. Scoop the pistachio paste into a blender and then pour in the melted white chocolate mixture. Blend until extra creamy and silky smooth

Notes

You want to use raw, unsalted pistachios for this recipe

The pistachio cream will keep well in the fridge for 1 week but I highly doubt you will have any problems using it.

Find it online: https://desertislanddishes.co/pistachio-cream/