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Pistachio Cream Recipe

Pistachio Cream Recipe
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★★★★★

4.9 from 7 reviews

A rich and creamy pistachio cream made from fresh shelled pistachios, blended with cream, milk, butter, and subtle extracts for a smooth, spreadable dessert topping or filling. This luscious pistachio cream features a vibrant color and nutty flavor enhanced by vanilla and optional almond extract or green food coloring, perfect for use in pastries, cakes, or as a decadent dip.

Ingredients

Scale

Nut Base

  • 1 cup (120g) shelled, unsalted pistachios

Dairy and Fat

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk
  • 1 tablespoon (15g) unsalted butter, softened

Sweeteners and Flavorings

  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional: 1/4 teaspoon almond extract (for enhanced flavor)
  • Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

  1. Blanch the Pistachios: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to loosen their skins.
  2. Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool them down and stop cooking.
  3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skin. For stubborn skins, rub the pistachios between a clean kitchen towel until they come off.
  4. Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry thoroughly to remove excess moisture.
  5. Grind the Pistachios: Place the dried pistachios in a blender or food processor. Pulse a few times to chop them into smaller pieces, starting the paste formation.
  6. Add Sugar and Butter: Add granulated sugar and softened butter to the pistachios for sweetness and creaminess.
  7. Process Until Smooth: Blend the mixture continuously, scraping down the sides as needed. If the paste feels dry, add milk one teaspoon at a time to achieve a smooth, spreadable consistency.
  8. Check the Consistency: The pistachio paste should be thick and spreadable. Adjust with more butter or milk if necessary.
  9. Combine Ingredients: In a bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add optional almond extract or green food coloring if desired for added flavor and color.
  10. Whip the Cream: Using an electric mixer, whip the mixture on medium speed until stiff peaks form, creating a light and fluffy texture. Be careful to avoid overwhipping.
  11. Taste and Adjust: Taste the cream and adjust sweetness or flavorings as preferred to suit your palate.
  12. Chill (Optional): For the best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Notes

  • Blanching and peeling pistachios removes the skins that can add bitterness to the cream.
  • Use cold cream and milk when whipping to help achieve better volume.
  • Adjust sweetness and flavor extracts based on personal preference.
  • Green food coloring is optional and purely for a vibrant appearance.
  • This pistachio cream can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use it as a filling for cakes, a topping for desserts, or simply enjoy it as a spread.

Nutrition

Keywords: pistachio cream, pistachio spread, homemade pistachio paste, nut cream, dessert topping, nut spread, pistachio dessert

Find it online: https://thehungrymason.com/pistachio-cream-recipe/