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Pistachio Cream Recipe

Pistachio Cream Recipe
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★★★★★

4.9 from 19 reviews

This luscious Pistachio Cream is a rich and velvety dessert spread or filling made from freshly blanched and peeled pistachios combined with heavy cream, milk, butter, and a touch of vanilla. Its smooth texture and nutty flavor make it a delightful treat to enjoy on its own, with pastries, or in layered desserts. Optional almond extract and green food coloring add depth and vibrancy, perfect for impressing guests with a homemade touch.

Ingredients

Scale

Pistachio Base

  • 1 cup (120g) shelled, unsalted pistachios
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter, softened
  • Pinch of sea salt

Liquid Ingredients

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract

Optional Additions

  • 1/4 teaspoon almond extract (for enhanced flavor)
  • 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 for easy peeling.
  2. Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool and stop the cooking process.
  3. Peel the Pistachios: Pinch each pistachio to slip off the skin; use a clean kitchen towel to rub off stubborn skins, ensuring a smooth cream without any bitter skin bits.
  4. Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry to remove any moisture before grinding.
  5. Grind the Pistachios: Place the dried, peeled pistachios into a blender or food processor. Pulse several times to break them down into smaller pieces, preparing them for smooth blending.
  6. Add Sugar and Butter: Add the granulated sugar and softened butter to the pistachios in the food processor to help create a rich, creamy texture.
  7. Process Until Smooth: Blend the mixture continuously, scraping down the sides if needed to ensure even processing. Add a teaspoon of milk at a time if the mixture appears too dry to help reach a smooth paste.
  8. Check the Consistency: The pistachio paste should be thick and spreadable. Adjust by adding a little more softened butter or milk if necessary to achieve the desired texture.
  9. Combine Ingredients: In a medium bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract and green food coloring if desired for enhanced flavor and color.
  10. Whip the Cream: Using an electric mixer, whip the mixture on medium speed until stiff peaks form, giving the cream a light and airy texture. Be careful not to overwhip to avoid curdling.
  11. Taste and Adjust: Taste the pistachio cream and adjust sweetness or flavor according to preference, adding more sugar or extracts if needed.
  12. Chill (Optional): For optimal flavor and texture, refrigerate the pistachio cream for at least 30 minutes before serving, allowing the flavors to meld and the cream to firm up slightly.

Notes

  • Peeling the pistachios is key to achieving a smooth cream free of bitter skin bits.
  • Adjust the sweetness to your taste by adding more or less sugar.
  • If you prefer a more vibrant green color, a small amount of green food coloring can be added without affecting the flavor.
  • Use fresh, unsalted pistachios for the best flavor and texture.
  • Store leftover pistachio cream in an airtight container in the refrigerator for up to 3 days.
  • This cream works well as a spread, dessert filling, or even stirred into yogurt or ice cream.

Nutrition

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

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