Description
Italian Pistachio Cream, or Crema al Pistacchio, is a luxuriously smooth and creamy spread made with shelled pistachios, white chocolate, butter, and milk. This delightful treat combines the rich nuttiness of pistachios with the sweetness of white chocolate, perfect for desserts, spreading on toast, or enhancing pastries.
Ingredients
Scale
Ingredients
- 1 heaped cup shelled unsalted raw pistachios (150g)
- 3/4 cup whole milk (180ml), divided
- 2 tbsp unsalted butter (30g)
- 3.5 oz white chocolate (100g, about 1 cup)
- 1 tbsp powdered sugar (icing sugar)
Instructions
- Boil the pistachios: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes to soften the skins, then drain and transfer them onto a clean kitchen towel.
- Remove pistachio skins: Fold the towel over and rub the pistachios inside to loosen and remove the skins. Separate the skins from the pistachios and discard the skins to ensure a smooth cream.
- Create pistachio paste: Add the peeled pistachios to a food processor with 1/4 cup (60ml) of the milk and 1 tbsp powdered sugar. Blitz for around 5 minutes, stopping to scrape down the sides 3-4 times. Initially, the pistachios will become crumbs; continue until they form a smooth, ball-like paste.
- Melt white chocolate mixture: In a clean saucepan, combine the remaining 1/2 cup (120ml) of milk, butter, and white chocolate. Heat on low until melted and smooth, then set aside.
- Blend to finish cream: Transfer the pistachio paste to a blender, pour in the melted white chocolate mixture, and blend until extra smooth and creamy. Adjust consistency with more milk if desired — no heating necessary for additional milk.
- Store and use: Transfer the pistachio cream to a jar or airtight container. It can be refrigerated for up to 2 weeks and used as a decadent spread, dessert topping, or filling.
Notes
- The pistachio skins are bitter and removing them ensures a smooth, vibrant green cream.
- If the cream is too thick, adjust consistency with small amounts of cold milk without heating it.
- Use as a spread on bread, a filling in cakes or pastries, or dolloped on ice cream for a rich dessert boost.
- Store refrigerated in an airtight container to maintain freshness for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: Italian
Keywords: pistachio cream, Crema al Pistacchio, Italian dessert spread, white chocolate pistachio cream, pistachio paste, nut spread
