Italian Pistachio Cream

A perfect moment awaits as you spread a luscious Italian pistachio cream across a warm slice of bread, enveloped in a delightful, nutty aroma. This rich and velvety cream showcases the unique flavor of pistachios, taking just 35 minutes to prepare. The blend of ingredients works harmoniously, creating an indulgent treat that elevates any dish or occasion.

This recipe is perfect for cream lovers and those seeking a unique sweet spread. Consider making it for brunch or as a special dessert topping. You can store the Italian pistachio cream in the fridge for up to two weeks, making it an excellent make-ahead option for gatherings.

Why You’ll Love This Recipe

• The cream has a smooth, velvety texture that glides effortlessly on any surface.
• With just a few steps, you can create a gourmet experience at home.
• The rich, nutty flavor of pistachios shines through, offering a delightful twist on traditional spreads.
• It keeps well in the fridge, allowing you to enjoy it over time.

What You’ll Need

Here’s what you need to get started on this delicious cream:

For the Cream

• 1 heaped cup shelled unsalted raw pistachios (150g)
• 3/4 cup whole milk (180ml)
• 2 tbsp unsalted butter (30g)
• 3.5 oz white chocolate (100g/about 1 cup)
• 1 tbsp powdered sugar (icing sugar)

Use direct sunlight to help with skin removal.

Substitutions & Swaps

• Raw pistachios can be replaced with roasted ones for a different flavor.
• Whole milk can be substituted with almond milk for a dairy-free version.
• Unsalted butter can be exchanged for coconut oil for a vegan option.
• White chocolate can be switched for dairy-free chocolate.

How to Make It

Let’s dive into the preparation of this exquisite cream.

Boil

Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes, then drain them and place them on a clean kitchen towel.

Rub

Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard them.

Blitz

Add the pistachios to a food processor with only 1/4 cup (60ml) of the milk and 1 tbsp of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides.

Melt

Put the remaining milk (1/2 cup/120ml), butter, and white chocolate in a clean saucepan and heat on low until melted, then set aside.

Combine

Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy. You can adjust the consistency with more milk if desired (there’s no need to heat the milk up first).

How to Store It

Fridge: Store in an airtight container for up to 2 weeks.
Freezer: No, the texture may change.
Reheat: Not necessary; serve chilled or at room temperature.

Tips for Best Results

• Use fresh, high-quality pistachios for the best flavor.
• Monitor the melting process to avoid scorching the chocolate.
• Adjust the sweetness by varying the amount of powdered sugar to taste.
• Ensure the food processor is completely dry for the pistachio paste to form smoothly.

Serving Suggestions

• Spread on warm croissants for a delightful breakfast treat.
• Use as a topping for pancakes or waffles for a gourmet brunch.
• Pair with fresh fruits for a luxurious dessert option.