Description
This pistachio cream recipe is silky, rich, and loaded with real pistachios, white chocolate, and butter. Use it on toast, swirl into ice cream, or drizzle over desserts for a luxurious nutty upgrade.
Ingredients
140 g shelled pistachios (raw, unsalted)
180 ml whole milk
25 g salted butter
100 g white chocolate
1 tablespoon icing sugar
Instructions
1. Boil shelled pistachios for 3 minutes to soften. Drain and dry them on a tea towel.
2. Rub pistachios in the towel to remove the skins. Discard skins and place nuts in a food processor.
3. Add icing sugar and a splash of milk. Blend for about 5 minutes until a smooth pistachio paste forms.
4. In a separate bowl, melt butter, white chocolate, and remaining milk over simmering water.
5. Pour melted mixture into pistachio paste and blend until completely smooth and creamy.
6. Transfer to a jar. Let cool, then store in the refrigerator for up to 2 weeks.
Notes
Use raw, unsalted pistachios for best flavor and color.
Remove skins after boiling to keep cream vibrant and less bitter.
For thicker cream, reduce milk slightly. For thinner consistency, add milk gradually.
Recipe doubles easily—just be cautious with the liquid.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Spread
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 5g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg