Pistachio Cream

5 from 20 votes

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

Prep Time20

Total Time20

Course: Pudding

Cuisine: Italian

Servings: large jar (approx 280ml)

Author: margie

Ingredients

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

Instructions

I always start by boiling the shelled pistachios for 3 minutes to soften them. Then drain them and set them on a clean kitchen towel (tea towel) to dry.
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.
Add the icing sugar and just a splash of milk.
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.
Meanwhile, pop the butter, white chocolate and the rest of the milk into a heatproof bowl set over a pan of gently simmering water over a low heat. Allow to melt slowly, stirring every now and then. Once melted, remove from the heat.
Scoop the pistachio paste into a blender and then pour in the melted white chocolate mixture. Blend until extra creamy and silky smooth.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make pistachio cream.

Pistachios: You want to use raw, unsalted pistachios for this recipe

How to store: The pistachio cream will keep well in the fridge for 2 weeks in an airtight jar or container but I highly doubt you will have any problems using it.

Doubling the recipe: You can easily double the recipe - but just take take whenever you do increase the proportions of a recipe, you might not always need the full amount of liquid, so don't add all the milk in one go - it's very easy to add liquid to a recipe but very hard to take it away, so a little at a time is the best way. This pistachio cream should be thick and creamy - not too liquidy.

Making with only a blender (or only food processor): If you only have a blender, start by pulsing the blender and then you can blend properly when you add the splash of milk. Just give the blender lots of breaks. You can also do this with only a food processor but the final texture will not be as smooth, it'll be a bit chunkier.

Nutritional info: the calories listed above is for the whole jar of pistachio cream, which is not a single serving.

Nutrition