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Pistachio Cream

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Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 20 minutes
Keyword: pistachio creme
Servings: 0

Equipment

  • Food Processor
  • Pot
  • Towel

Ingredients

  • 1 1/4 cup + 1 Tbsp shelled pistachios
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 4 oz white chocolate
  • 1/2 tsp salt
  • 2 tbsp powedered sugar

Instructions

  • Boil shelled pistachios for 3-4 minutes then drain, and place on a kitchen towel.
  • Loosen skins of pistachios by rubbing towel over them separating the skins. Discard skins. Place pistachios in a food processor.
  • Place 1/4 cup cream in saucepan and add white chocolate in small pieces, stirring constantly, and cook on low heat until melted through.
  • Add remaining 1/2 cup heavy cream, sugar and salt to pistachios in food processor. Blend until pistachios are small chunks. Add remaining few tablespoons of pistachios as needed and blend until creamy. ( We could ours to be a bit runny until we added more!) Store in refrigerator.
  • Add the melted butter and chocolate to the food processor, pulse until completely combined. ( Scrape down sides as you go to be sure all ingredients combine.)
  • Add remaining few tablespoons of pistachios as needed and blend until creamy. (If runny, add several more pistachios and blend until smooth) Store in refrigerator.
  • Store in refrigerator until cool and set 2 hours to 24 hours. Be sure to allow to get to room temperature before using.
Tried this recipe?Let us know how it was!