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Homemade pistachio cream – a recipe for sweet tooths and dessert lovers is the perfect way to bring the luxury of pistachios right into your home kitchen. This creamy and silky spread, made from real pistachios, delights with its nutty flavor and melts pleasantly in your mouth. Use it as a sophisticated topping for pancakes, cookies, and cakes, or simply as an indulgence on bread. When you make it yourself, its flavor is incomparably more natural, full, and authentic—free from artificial additives and preservatives.
Ingredients for Homemade Pistachio Cream (makes approx. 400 g)
- 200 g unsalted, shelled pistachios
- 100 g high-quality white chocolate (at least 30% cocoa solids)
- 50 ml heavy cream (full-fat)
- 2–3 tablespoons powdered sugar (to taste)
- 1 tablespoon neutral oil (sunflower or coconut)
- Pinch of salt (to enhance the flavor)
Method
1First, in a high-powered blender or food processor, grind the shelled pistachios into a fine paste. If you notice the mixture sticking to the sides, scrape it down several times and continue blending until it becomes smooth. Add the tablespoon of oil to make it even more spreadable and glossy.
2In a small bowl, melt the white chocolate—either over a double boiler or in the microwave (in 15-second intervals, so it doesn’t burn). Stir the melted chocolate into the pistachio paste and mix well until everything is combined.
3Add the heavy cream, powdered sugar, and pinch of salt. Blend until you get a silky-smooth cream. If it’s too thick, add a little more cream, adjusting as needed to achieve the ideal spreadable texture.
4Pour the cream into a sterilized glass jar with a lid. Let it cool to room temperature, then store it in the refrigerator.
5Before use, let it sit at room temperature for a few minutes—it will become perfectly spreadable and aromatic. Shelf life: up to 14 days.
Tips and Tricks for a Perfect Result
• For a more vibrant green color, use pistachios from Iran or Sicily—they have a naturally intense color.
• If you like a sweeter spread, increase the amount of powdered sugar or add a drop of vanilla extract.
• For a more luxurious taste, you can replace the white chocolate with milk chocolate, but be sure to reduce the amount of sugar.
• If you want a runnier texture (for example, to drizzle over desserts), add more cream and gently warm it before serving.
Frequently Asked Questions (FAQ)
How long does homemade pistachio cream last?
If stored in a sterilized jar in the refrigerator, the cream will last up to two weeks. Always stir it well before use, as the oil may separate slightly from the solids—this is completely normal.
Can I use salted pistachios?
Salted pistachios are not recommended, as they can completely change the flavor. If you only have salted ones, rinse them with water, dry them thoroughly, and then toast them for a few minutes in a dry pan to restore their aroma.
How can I make the cream even smoother?
The key is patience—you need to blend the pistachios for a really long time, until they release their oils. Use a powerful blender or food processor and add the liquids gradually. This will give you a texture that spreads as easily as Nutella.
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