Italian Pistachio Cream (Crema al Pistacchio)
User Reviews
4.9
Italian Pistachio Cream (Crema al Pistacchio)
Description
This Italian Pistachio Cream recipe starts by boiling shelled pistachios briefly to loosen their brown skins, which are then rubbed off using a towel to avoid a gritty texture in the final cream. The peeled pistachios are processed with a small portion of milk and powdered sugar until they form a smooth paste. Separately, a blend of milk, butter, and white chocolate is gently melted and combined with the pistachio paste in a blender to achieve a creamy and silky mixture. The pudding-like cream is smooth and subtly sweet, with the nuttiness of pistachios balanced by white chocolate and enriched by butter.
The texture is finely ground and velvety, making it suitable as a filling, spread, or ingredient in various desserts. The sweetness and creaminess also allow it to be enjoyed as is. Adjusting the milk quantity can modify consistency as desired.
The recipe includes a practical tip about peeling skins to prevent grittiness and notes that the cream can be refrigerated for up to two weeks; stirring it before use helps recover a uniform texture. If thickened over time, adding a splash of milk and blending again restores its smoothness.
Ingredients
- 1 heaped cup pistachios 150g, shelled, unsalted, raw
- 3/4 cup milk 180ml, whole
- 2 tbsp butter 30g, unsalted
- 3.5 oz white chocolate (100g/about 1 cup)
- 1 tbsp powdered sugar (icing sugar)
Instructions
- Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.
- Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them.
- Add the pistachios to a food processor with only 1/4 cup (60ml) of the milk and 1 tbsp of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage.
- Put the remaining milk (1/2 cup/120ml), butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside.
- Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired (there’s no need to heat the milk up first).
- The pistachio cream will keep well in the fridge for 2 weeks. See notes for delicious ways to use it.
Notes
- Removing the brown skins from pistachios prevents a gritty texture in the cream and ensures smoothness.
- Store the cream covered in the refrigerator for up to two weeks; stir well before using to mix the surface color changes.
- If the cream thickens too much during storage, re-blending it with a little milk will restore the desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1heaped cup (300g)
Amount Per Serving
Calories 1752 kcal
% Daily Value*
| Calories | 1752kcal | 88% |
| Carbohydrates | 120g | 40% |
| Protein | 44g | 88% |
| Fat | 130g | 200% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 52g | 260% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 184mg | 8% |
| Potassium | 2055mg | 44% |
| Fiber | 15g | 60% |
| Sugar | 88g | 176% |
| Vitamin A | 1476IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 581mg | 58% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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