Description
This Pistachio Cream recipe is a luscious, homemade spread made from blanched and peeled pistachios combined with cream, milk, sugar, butter, and subtle flavorings. Whipped to a smooth, airy consistency, it offers a sweet and nutty delight perfect for desserts, pastries, or as a flavorful topping. The recipe includes optional almond extract and green food coloring for enhanced aroma and vibrant appearance.
Ingredients
Scale
Main Ingredients
- 1 cup (120g) shelled, unsalted pistachios
- 1/2 cup (120ml) heavy cream, cold
- 1/4 cup (60ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (15g) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Ingredients
- 1/4 teaspoon almond extract (for enhanced flavor)
- Green food coloring (gel or liquid, for a more vibrant color)
Instructions
- Blanch the Pistachios: Bring a small pot of water to a boil. Add the shelled, unsalted pistachios and boil them for about 1 minute to loosen the skins.
- Drain and Rinse: Immediately drain the pistachios and rinse them under cold running water to cool them down and stop the cooking process.
- Peel the Pistachios: Pinch each pistachio between your fingers to slip off the thin skin. For stubborn skins, rub the nuts between a clean kitchen towel to remove them completely.
- Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry thoroughly to prepare them for grinding.
- Grind the Pistachios: Place the dried pistachios in a blender or food processor. Pulse a few times initially to break them down into smaller pieces.
- Add Sugar and Butter: Add the granulated sugar and softened unsalted butter to the ground pistachios, enhancing sweetness and creaminess.
- Process Until Smooth: Continuously process the mixture, scraping down the sides as needed. Add a teaspoon of whole milk at a time if the mixture appears too dry, aiming for a thick and smooth paste.
- Check the Consistency: The pistachio paste should be thick and spreadable; if needed, add a little more softened butter or milk to reach this consistency.
- 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.
- Whip the Cream: Using an electric mixer, whip the mixture on medium speed until stiff peaks form. Be careful not to overwhip to maintain a smooth and airy texture.
- Taste and Adjust: Taste the pistachio cream and adjust sweetness or flavor by adding more sugar or extract as preferred.
- Chill (Optional): For the best flavor and texture, refrigerate the pistachio cream for at least 30 minutes before serving.
Notes
- Blanching pistachios helps remove their skins, resulting in a smoother cream.
- Adjust the sweetness to taste, especially if using the cream as a dessert topping.
- Green food coloring is optional and primarily for aesthetic purposes.
- Keep the cream chilled to maintain its texture and enhance flavors.
- This pistachio cream can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Mediterranean
Keywords: pistachio cream, pistachio spread, homemade pistachio paste, dessert cream, nut cream, pistachio recipe, whipped pistachio cream
