Description
Silky pistachio cream reveals Italy’s culinary passion for nutty desserts. Smooth green elegance combines ground pistachios, sweet mascarpone, and delicate sugar for an authentic Mediterranean experience you’ll savor completely.
Ingredients
Scale
Base Ingredients:
- 125 grams (4.4 ounces) raw, unsalted shelled pistachios
- 115 grams (4 ounces) good quality white chocolate, chopped
- 30 grams (1 ounce) unsalted butter
- 190 milliliters (6.4 fluid ounces) whole milk or cream, divided
Sweetening Ingredients:
- 2 tablespoons confectioner’s sugar
Seasoning Ingredients:
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Submerge shelled pistachios in boiling water for precisely 3 minutes, then immediately drain onto a clean kitchen towel.
- Vigorously rub pistachios within the towel to effortlessly remove their papery skins, separating clean nuts from discarded husks.
- Combine butter and milk in a microwave-safe container, heating in short intervals until butter completely liquefies and milk becomes steamy.
- Incorporate white chocolate into the warm liquid, stirring until fully dissolved and creating a smooth, homogeneous mixture.
- Transfer peeled pistachios into a high-powered blender, adding remaining milk, powdered sugar, and a pinch of salt.
- Pour the melted white chocolate mixture over the nut ingredients, pulsing initially to break down the pistachios into a coarse consistency.
- Pause blending periodically to scrape down the container sides, ensuring even processing and preventing unmixed sections.
- Continue blending at high speed for 30-45 seconds until the mixture transforms into a silky, uniform cream with no visible nut fragments.
- Carefully transfer the pistachio cream into a sealed glass container, refrigerating immediately to maintain optimal texture and freshness.
- The cream will maintain its quality for approximately two weeks when stored properly in the refrigerator.
Notes
- Choose raw, unsalted pistachios for the most authentic flavor and control over salt levels.
- Blanching helps remove skins easily and creates a smoother, more refined cream texture.
- Work quickly when removing skins to prevent pistachios from cooling down and becoming harder to peel.
- Use a high-powered blender for the smoothest possible consistency, stopping to scrape sides ensures no chunks remain.
- Adjust milk quantity if cream seems too thick or thin, adding small amounts gradually while blending.
- For dairy-free version, substitute butter with coconut oil and use almond or oat milk instead of regular milk.
- White chocolate can be replaced with more neutral vegan white chocolate for dietary restrictions.
- Store in glass containers to maintain fresh flavor and prevent absorbing other refrigerator odors.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 377
- Sugar: 4g
- Sodium: 0.35g
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 31mg