Italian Pistachio Cream (Crema al Pistacchio) Recipe
If you’re looking to indulge in a delightfully rich and nutty spread, this Italian Pistachio Cream (Crema al Pistacchio) is an absolute dream come true. Bursting with the vibrant, earthy flavor of pistachios balanced by the sweetness of white chocolate and the creaminess of butter and milk, this luscious cream is a versatile treat that feels both luxurious and comforting. It’s a classic Italian gem that transforms simple ingredients into something truly spectacular, perfect for adding a touch of elegance and warmth to your kitchen repertoire.
Ingredients You’ll Need
The beauty of Italian Pistachio Cream (Crema al Pistacchio) lies in how straightforward and humble its ingredients are. Each one plays an essential role—from the fresh, raw pistachios providing that unmistakable texture and flavor, to the silky melt of white chocolate and butter, which adds depth and smoothness. Together, they create a balanced, creamy spread that’s anything but ordinary.
- Shelled unsalted raw pistachios (1 heaped cup / 150g): The star of the show, these bring a fresh, nutty flavor and creamy texture when finely ground.
- Whole milk (3/4 cup / 180ml): Adds richness and helps achieve the perfect smooth consistency.
- Unsalted butter (2 tbsp / 30g): Provides luscious creaminess and a subtle buttery flavor to balance the nuts.
- White chocolate (3.5 oz / 100g): Sweetens the cream while contributing a velvety smooth texture.
- Powdered sugar (1 tbsp): Adds a touch of sweetness without graininess, allowing the pistachio flavor to shine.
How to Make Italian Pistachio Cream (Crema al Pistacchio)
Step 1: Blanch and Peel the Pistachios
Start by boiling a pot of water and tossing in your shelled pistachios for about 4 minutes. This gentle cooking makes it easier to slip off those slightly bitter skins. Once drained, spread them onto a clean towel, fold it over, and rub to loosen and remove the skins. This step is worth the effort—removing the skins ensures your cream will be beautifully green with no bitterness.
Step 2: Create the Pistachio Paste
Place the peeled pistachios into a food processor with just a quarter cup of milk and the powdered sugar. This is where the magic really begins. Keep the processor running for around 5 minutes, stopping occasionally to scrape down the sides. First, you’ll see crumbs, but soon enough, the mixture will come together in a silky, dense paste. Patience here pays off, as the texture transforms beautifully.
Step 3: Melt Butter and White Chocolate
In a clean saucepan, gently warm the remaining half cup of milk with butter and white chocolate on low heat. Stir until everything melts and combines into a smooth, glossy sauce. Let it cool slightly before moving on—it should be warm but not hot to keep the cream’s texture perfect.
Step 4: Combine and Blend Until Silky Smooth
Transfer your pistachio paste into a blender and pour in the white chocolate mixture. Blend until the texture is super smooth and luscious. If you desire a thinner consistency, feel free to add a splash more milk—it’s all about tailoring the cream to your liking. The result will be a rich, dreamy Italian Pistachio Cream (Crema al Pistacchio) that’s ready to be enjoyed.
How to Serve Italian Pistachio Cream (Crema al Pistacchio)
Garnishes
Enhance your serving by topping the pistachio cream with a sprinkle of crushed pistachios or a light dusting of powdered sugar. Fresh mint leaves add a refreshing contrast visually and aromatically, giving your presentation an elegant and inviting touch.
Side Dishes
Italian Pistachio Cream (Crema al Pistacchio) pairs wonderfully with crusty toasted bread, delicate wafer cookies, or even a scoop alongside vanilla ice cream. It’s also amazing when swirled into yogurt or dolloped over pancakes, giving a nutty twist to breakfast favorites.
Creative Ways to Present
Think beyond the spread: use it as a filling for homemade pastries or spread it between layers of cakes for an unexpected flavor burst. Another showstopper idea is to swirl it into creamy desserts like panna cotta or gelato. The possibilities to impress with this creamy delight are endless!
Make Ahead and Storage
Storing Leftovers
Store your Italian Pistachio Cream (Crema al Pistacchio) in an airtight container in the refrigerator. It will keep nicely for up to two weeks, maintaining that fresh, nutty flavor and smooth texture.
Freezing
You can freeze the cream for longer storage, ideally in small portions. When properly sealed in freezer-safe containers, it retains its quality for about one month. Thaw overnight in the fridge before enjoying.
Reheating
If you want to warm up the cream slightly, do so gently over low heat or in short bursts in the microwave, stirring frequently. Avoid overheating, as this can change the texture and flavor. Warmed just right, it’s perfect for drizzling over desserts or spreading on fresh bread.
FAQs
Can I use roasted pistachios instead of raw?
While roasted pistachios can work, the flavor will be different—tending to be deeper and more intense. Using raw pistachios helps the Italian Pistachio Cream (Crema al Pistacchio) maintain a bright, fresh flavor that’s classic and lighter.
Is the white chocolate necessary?
The white chocolate adds sweetness and a creamy smoothness that balances the earthiness of the pistachios perfectly. However, if you want a less sweet or dairy-free version, you can experiment by using alternative sweeteners or skipping it, but expect a different texture and taste.
How can I make the cream thinner or thicker?
You can adjust the consistency by varying the amount of milk. Add a bit more milk to thin it out or reduce it slightly for a thicker spread. Whipping it in a blender helps achieve that silky texture without compromising flavor.
What’s the best way to use leftover Italian Pistachio Cream?
Leftovers are a treasure! Use it as a dip for fresh fruit, spread on toast, folded into frosting for cakes, or stirred into smoothies for a nutty kick. It’s also wonderful as a filling for crepes or doughnuts.
Can this cream be made vegan?
You can try substituting the milk and butter with plant-based alternatives and opt for vegan white chocolate. The texture and flavor might shift slightly, but it can still result in a delicious vegan-friendly Italian Pistachio Cream (Crema al Pistacchio).
Final Thoughts
Making your own Italian Pistachio Cream (Crema al Pistacchio) is such a rewarding and delightful kitchen adventure. With simple ingredients and a bit of patience, you’ll create a luxurious creamy spread that enchants every bite. Whether as a treat for yourself or a fantastic gift to share, this luscious, nutty cream has a way of turning any moment into something special. I can’t wait for you to try it and discover your favorite ways to enjoy this Italian classic!
Print
Italian Pistachio Cream (Crema al Pistacchio) Recipe
- Total Time: 25 minutes
- Yield: About 1 cup (250ml) of pistachio cream 1x
- Diet: Vegetarian
Description
This Italian Pistachio Cream (Crema al Pistacchio) is a luxuriously smooth and creamy spread made from unshelled pistachios, white chocolate, butter, and milk. Perfect as a decadent topping for desserts, a spread on toast, or an indulgent addition to pastries, this recipe offers a rich, nutty flavor combined with the sweetness of white chocolate for a truly delightful treat.
Ingredients
Nut Paste
- 1 heaped cup shelled unsalted raw pistachios (150g)
- 1/4 cup whole milk (60ml)
- 1 tbsp powdered sugar (icing sugar)
Chocolate Mixture
- 3/4 cup whole milk (180ml), divided
- 2 tbsp unsalted butter (30g)
- 3.5 oz white chocolate (100g, about 1 cup)
Instructions
- Boil Pistachios: Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes to loosen the skins, then drain and transfer them to a clean kitchen towel.
- Remove Skins: Fold the towel over the pistachios and rub vigorously to loosen the skins; discard the skins and keep the peeled pistachios.
- Create Pistachio Paste: Add the peeled pistachios to a food processor along with 1/4 cup (60ml) of milk and 1 tbsp powdered sugar. Blitz for about 5 minutes, stopping occasionally to scrape down the sides, until a smooth, paste-like consistency is achieved.
- Melt Chocolate Mixture: In a clean saucepan, combine the remaining 1/2 cup (120ml) of milk, butter, and white chocolate. Heat gently on low until melted and smooth, then set aside.
- Blend and Combine: Transfer the pistachio paste to a blender, add the melted chocolate mixture, and blend until extra smooth and creamy. Adjust the consistency by adding more milk if necessary; no need to heat additional milk.
- Store: Pour the cream into a container and refrigerate. It will keep well for up to 2 weeks.
Notes
- The cream can be used as a spread on toast, a filling for crepes or pastries, stirred into yogurt or ice cream, or as a rich topping for cakes and tarts.
- For a nuttier flavor, substitute some white chocolate with dark chocolate, but it will alter the sweetness.
- If a smoother texture is preferred, strain the blended cream through a fine sieve to remove any bits.
- Ensure pistachios are unsalted and raw for the best flavor balance and texture.
- Store in an airtight container in the refrigerator and allow to come to room temperature before serving for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Spread
- Method: Boiling, processing, blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 130
- Sugar: 7g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 12mg
Keywords: Italian pistachio cream, Crema al Pistacchio, pistachio spread, white chocolate pistachio cream, dessert spread, Italian desserts, nutty spread
