Pistachio Cream Recipe

5 from 6 votes

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This homemade Pistachio Cream Recipe (Crema al Pistacchio) creates a lusciously decadent, perfectly sweet cream bursting with true pistachio flavor. If you’ve ever been disappointed by the store-bought variety, prepare to be amazed.

Prep Time1

Cook Time0

Blanching Time2

Total Time1 2

Servings: people

Author: Marcellina

Equipment

1 food processor

Ingredients

1 ¼ cups shelled, raw pistachios ((unsalted))
4 ounces white chocolate
¾ cup powdered sugar
1 ½ tablespoons unsalted butter
⅔ cup whole milk
pinch salt

Instructions

Boil the nuts for 1-2 minutes in water. This is known as blanching. Drain and rinse with cool water.
1 ¼ cups shelled, raw pistachios
Preheat the oven to 300ºF (150ºC) and have a baking sheet ready.
Peeling the nuts will need time and patience. Take a handful of pistachio nuts and put in the center of a clean kitchen towel. Fold the towel over so the nuts are covered, then rub them back and forth — this will take off most of the skins. If any skins are still hanging on, just pinch the nut between your thumb and forefinger and slide the skin off. Pat dry.
Spread the peeled pistachio nuts onto a baking sheet and toast for 5-7 minutes. Set aside and allow to cool.
In a small saucepan, combine the white chocolate, butter, and milk. Melt over low heat and stir to amalgamate thoroughly. Set aside.
4 ounces white chocolate, 1 ½ tablespoons unsalted butter, ⅔ cup whole milk
Process the peeled, dry pistachio nuts together with the powdered sugar and a pinch of salt in a small food processor until it is ground very fine and looks like fine wet sand. This will take 10-15 minutes. Depending on the food processor or blender that you use, this may take more or less time. Keep stopping and scraping the sides.
¾ cup powdered sugar, pinch salt
Add a tablespoon of melted white chocolate mixture to the ground pistachios process allowing the nuts to grind even further. Repeat this process until the mixture forms a thick paste and the nuts are quite finely ground.
Finally add all of the white chocolate mixture to the pistachio paste. Process or blend until smooth and creamy. Makes approximately 1½ cups. Allow about 2 tablespoons per person if spreading on brioche, cake or toast.
Store for up to two weeks in the fridge.

Notes

Tips for Success

Choose good quality, bright green pistachios. I like American pistachios, but Sicilian ones are amazing if you can find them!
Don’t skip blanching and shelling — it gives this cream its lovely green color and balanced taste.
Toast the nuts briefly to remove moisture from boiling. Watch them closely in the oven.
Your food processor is key! Blend until you get a “very fine wet sand” texture, then slowly add the white chocolate mixture, blending as you go. It will take anything from 10 to 20 minutes.

Nutrition