Pistachio Cream, a very quick recipe with few ingredients for a delicious result. It can be spread on a slice of bread, used to fill pandoro, as an ingredient in a tart or cake, or it’s excellent added to our custard. Pistachios have remarkable nutritional properties like all nuts! Italy is the seventh-largest producer of pistachios in the world, and there are two varieties.
Bronte Pistachio, of the highest quality, is sweet, delicate, aromatic with an emerald green color.
Stigliano Pistachio, not salted or roasted, is all-natural.
Let’s discover the recipe together. I’ll provide the method for both the Bimby and the stovetop, and I look forward to seeing you on my Facebook page, my Instagram profile, and my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
Also try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 542.93 (Kcal)
- Carbohydrates 48.97 (g) of which sugars 43.95 (g)
- Proteins 7.52 (g)
- Fat 37.30 (g) of which saturated 17.65 (g)of which unsaturated 18.46 (g)
- Fibers 2.54 (g)
- Sodium 25.54 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pistachio Cream
- 3/4 cup unsalted pistachios
- 1/2 cup sugar
- 3.5 oz white chocolate
- 1/2 cup milk
- 5.5 tbsp butter
You will need
- Food Processor
Preparing the Pistachio Cream
Start by placing the pistachios in a mixer and grind them until you have a fine grain. Add the sugar and blend again. Then add half of the milk and mix. Achieve a smooth cream and set aside.
Meanwhile, melt the butter and chocolate with the rest of the milk. Once the chocolate and butter are completely melted, add the pistachio cream.
Stir and cook for another two minutes. The pistachio cream is ready, and I pour it into the sterilized glass jars, close the lid, and turn them upside down.
Put the sugar in the Bimby and run for 20 seconds at speed 7.
Add the pistachios and run for 20 seconds at speed 8. If the pistachios aren’t finely ground, run again for a few minutes.
Add the white chocolate and start for 20 seconds at speed 8, then add the milk and butter and run for 10 minutes at 122°F speed 3.
Pour the pistachio cream into a glass container, let it cool, and then store it in the refrigerator.
Transfer the cream into a glass jar, let it cool, and store in the fridge.
How to Remove the Pistachio Skin
Boil water and pistachios in a saucepan for about ten minutes. Then drain and place them onto a dry, clean cotton cloth. Close it like a bag and shake it so the skins come off on their own. After removing all the skins, place the pistachios in a grinder to make them into flour.
Storage
We can store the pistachio cream in sealed, vacuum-packed jars for up to a month. Once the jar is opened, it should be stored in the fridge and consumed within a few days.
