Italian-Style Pistachio Cream Recipe
This Italian-style Pistachio Cream is a rich and creamy spread made from raw pistachios, white chocolate, butter, and cream. It features a smooth texture and a delicate nutty flavor, perfect for spreading on toast, filling pastries, or adding to desserts. The recipe involves boiling and peeling pistachios, melting white chocolate with butter and milk, and blending everything into a luscious cream that can be refrigerated for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 1/2 cups (about 350-400g) 1x
- Category: Sauce/Spread
- Method: Blending
- Cuisine: Italian
Ingredients
Scale
Pistachios
- 1 1/4 cups raw, unsalted pistachios, shelled (125g)
Chocolate Mixture
- 2 tablespoons unsalted butter (30g)
- 3/4 cup whole milk or cream (190ml, divided)
- 4 oz good white chocolate, chopped (about 1 cup)
Additional Ingredients
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Boil the Pistachios: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Boil for 3 minutes to soften and loosen the skins, then drain and spread them on a clean kitchen towel.
- Peel the Pistachios: Fold the towel over to cover the pistachios and rub them to loosen the skins. Separate the pistachios from their skins, discarding the skins completely. Ensure the pistachios are dry before proceeding.
- Melt Butter and Chocolate: In a small microwave-safe bowl, combine the butter and 1/4 cup of the milk. Heat in 20-second intervals until the butter is melted and the milk is hot. Stir in the chopped white chocolate until melted completely, reheating briefly if necessary. Alternatively, melt on the stovetop over low heat.
- Blend Pistachios with Ingredients: Place the peeled pistachios into a blender. Add the confectioner’s sugar and kosher salt. Pour in the melted white chocolate, butter, and milk mixture. Pulse on medium speed until the pistachios form a paste.
- Adjust Texture: Gradually add the remaining milk a few tablespoons at a time, blending until the cream reaches desired thickness; you may not need the full amount. Stop blending 3-4 times to scrape down the sides for an even consistency.
- Smooth and Finish: Blend on high power for 30 seconds to one minute until the pistachio cream is smooth and creamy. Transfer the mixture to an airtight container and refrigerate until ready to use. The cream will thicken as it cools and can be kept refrigerated for up to 2 weeks.
Notes
- Make sure to dry the pistachios thoroughly after peeling to avoid watery cream.
- You can substitute whole milk with cream for a richer texture.
- The cream thickens as it cools, so adjust milk slowly to achieve desired texture.
- Store refrigerated and use within two weeks for best freshness.
- This pistachio cream works wonderfully as a spread, dessert filling, or topping.
Keywords: pistachio cream, Italian pistachio spread, white chocolate pistachio cream, nut butter, dessert spread, homemade pistachio paste
Find it online: https://kitchenbyclara.com/italian-style-pistachio-cream-recipe/
