For the most intense pistachio flavor, consider lightly toasting the peeled pistachios in a dry skillet over medium-low heat for a few minutes, until fragrant, before blending. Be careful not to burn them. High-quality white chocolate will yield the best flavor and texture. Avoid using white chocolate chips that contain artificial ingredients. If you don't have almond extract, you can substitute with an equal amount of vanilla extract, or omit it altogether. The consistency of the pistachio cream will thicken as it cools. Adjust the amount of milk to reach your desired consistency. This pistachio cream is delicious served with fresh fruit, pastries, ice cream, or simply enjoyed on its own.
Homemade Pistachio Cream
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PREP TIME1 hrs 10 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS0
Indulge in the pure, unadulterated essence of pistachio with this luxuriously smooth and vibrant cream. A labor of love that transforms simple ingredients into an unforgettable culinary experience, perfect for drizzling, swirling, or savoring by the spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol10 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium116 mg
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Sugar11 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBlanch the Pistachios: Bring a pot of water to a rolling boil over medium heat. Gently add the pistachios and blanch for precisely 2 minutes. (2 minutes)
02
StepRinse and Drain: Immediately drain the pistachios and rinse them thoroughly under cold running water to halt the cooking process. Drain well. (1 minute)
03
StepRemove the Skins: Transfer the blanched pistachios to a clean, lint-free kitchen towel. Fold the towel over them and rub vigorously to loosen and remove the skins. Repeat with a fresh towel for optimal drying and grip. (15-20 minutes)
04
StepSort and Peel: Carefully pick through the pistachios, separating them from the discarded skins. Peel off any remaining skins clinging to the pistachio meats. (5-10 minutes)
05
StepMelt the Chocolate Mixture: In a small, microwave-safe bowl, combine 1/4 cup of the milk with the white chocolate chips and softened butter. Microwave in 30-second intervals at 50% power, stirring well after each interval, until the chocolate and butter are completely melted and the mixture is smooth and homogenous. (2-3 minutes)
06
StepBlend the Cream: Add the remaining 1/2 cup of milk, powdered sugar, salt, almond extract, and vanilla extract to the cup of a high-powered blender. Pour in the melted white chocolate mixture. (1 minute)
07
StepAchieve Silky Smoothness: Starting on low speed, gradually increase the blender speed to high. Blend the pistachio mixture until it transforms into a silky-smooth cream, approximately 2 to 3 minutes. Pause frequently to scrape down the sides of the blender jar, ensuring even blending. If the mixture appears too thick, add milk, one tablespoon at a time, until the desired consistency is achieved. Be mindful not to over-blend, as excessive heat can cause the cream to separate. (2-3 minutes)
08
StepCool and Store: Pour the pistachio cream into a clean glass jar or airtight container. Allow it to cool slightly at room temperature before sealing. The pistachio cream is ready to use immediately or can be stored in the refrigerator for up to 1 to 2 weeks. (15 minutes cooling)
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