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
Scale
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
