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Pistachio Cream: The Ultimate Guide to Making and Using It Recipe

Pistachio Cream: The Ultimate Guide to Making and Using It Recipe
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This comprehensive guide teaches you how to make smooth and creamy pistachio cream from scratch, perfect for desserts or spreads. Made with fresh pistachios, cream, and a touch of vanilla, this recipe delivers a rich nutty flavor and luscious texture with optional enhancements like almond extract and vibrant green food coloring.

Ingredients

Scale

Pistachio Paste

  • 1 cup (120g) shelled, unsalted pistachios
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter, softened

Liquid Ingredients

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk

Flavorings

  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional: 1/4 teaspoon almond extract
  • Optional: Green food coloring (gel or liquid)

Instructions

  1. Blanch the Pistachios: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to loosen the skins.
  2. Drain and Rinse: Immediately drain the pistachios and rinse under cold water to cool them down quickly and stop the cooking process.
  3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the thin skins. Use a clean kitchen towel to rub off any stubborn skins.
  4. Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat dry thoroughly to remove moisture before grinding.
  5. Grind the Pistachios: Place the dried pistachios in a blender or food processor and pulse several times to break them into smaller pieces.
  6. Add Sugar and Butter: Add granulated sugar and softened butter to the ground pistachios for sweetness and creaminess.
  7. Process Until Smooth: Process the mixture continuously, scraping down the sides as needed. Add milk teaspoon by teaspoon if the mixture seems too dry, until a thick, spreadable paste forms.
  8. Check the Consistency: The pistachio paste should be thick and easy to spread; add a little more softened butter or milk as necessary for desired texture.
  9. Combine Ingredients: In a medium bowl, combine the pistachio paste, cold heavy cream, whole milk, vanilla extract, and a pinch of salt. Add almond extract or green food coloring if using.
  10. Whip the Cream: Use an electric mixer on medium speed to whip the mixture until stiff peaks form, creating a light and fluffy pistachio cream. Avoid overwhipping to prevent curdling.
  11. Taste and Adjust: Taste the cream and adjust sweetness or flavor by adding more sugar, salt, or extracts as preferred.
  12. Chill (Optional): For best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Notes

  • Peeling the pistachios is essential for a smooth cream and to avoid a bitter taste from the skins.
  • If the pistachios are not raw or unsalted, adjust the salt quantity accordingly.
  • Adding almond extract enhances the nutty flavor but is optional.
  • Green food coloring is purely for aesthetic purposes and can be omitted.
  • Use cold ingredients to ensure the cream whips properly and maintains a light texture.
  • Store leftover pistachio cream in an airtight container in the refrigerator for up to 3 days.
  • This cream works beautifully as a filling for cakes, a topping for desserts, or spread on toast.

Nutrition

Keywords: pistachio cream, pistachio paste, nut cream, homemade pistachio spread, dessert cream, pistachio dessert topping

Find it online: https://flavorsbymaya.com/pistachio-cream-the-ultimate-guide-to-making-and-using-it-recipe/