Italian Pistachio Cream, or “Crema di Pistacchio,” is a luxurious, velvety spread made from high-quality pistachios, sugar and a few other simple ingredients. This creamy, nutty spread is a favorite in Italy and is often enjoyed on toast, pancakes, pastries, or even as a filling for cakes and desserts. Here’s how to make this delicious treat at home.
Ingredients:
1 cup (150g) unsalted pistachios, shelled
1/2 cup (100g) granulated sugar
1/2 cup (120ml) whole milk
1/4 cup (60ml) heavy cream
1/2 teaspoon vanilla extract
2 tablespoons (30g) unsalted butter
A pinch of salt
Instructions:
Prepare the Pistachios: If your pistachios have skins, blanch them in boiling water for about 2 minutes, then drain and rinse under cold water. Rub the pistachios in a clean kitchen towel to remove the skins. This step is optional but will help achieve a smoother and greener cream.
Once the skins are removed, dry the pistachios thoroughly with a paper towel.
Blend the Pistachios: Place the pistachios in a food processor or high-speed blender. Pulse until the pistachios become a fine powder. Be careful not to over-process them into a paste just yet.
Make the Pistachio Paste: Add the sugar to the food processor with the ground pistachios and blend again until the mixture starts to form a thick, smooth paste. Scrape down the sides of the bowl as needed to ensure even blending.
Heat the Milk and Cream: In a small saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling.
Combine Ingredients: Add the warm milk and cream mixture to the food processor with the pistachio paste. Blend until fully combined, smooth and creamy.
Cook the Mixture: Transfer the pistachio mixture back to the saucepan. Cook over low heat, stirring constantly with a spatula or whisk, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture thickens slightly, about 5-7 minutes.
Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and a pinch of salt until the butter is completely melted and incorporated.
Cool and Store: Allow the pistachio cream to cool slightly before transferring it to a jar or airtight container. Let it cool completely at room temperature, then store it in the refrigerator.
Serving Suggestions:
Spread the pistachio cream on toast, croissants, or pancakes for a delicious breakfast or snack.
Use it as a filling for cakes, pastries, or crepes.
Swirl it into ice cream or yogurt for a pistachio-flavored treat.
Serve it with fresh fruit, such as strawberries or apples, for a delightful dessert.
Tips:
Use High-Quality Pistachios: The flavor of your pistachio cream will largely depend on the quality of the pistachios. Opt for unsalted, raw pistachios for the best taste and color.
Store Properly: Store the pistachio cream in the refrigerator in an airtight container for up to two weeks. Stir before using, as it may separate over time.
Adjust Sweetness: You can adjust the amount of sugar to suit your taste preferences. You can use powdered sugar for a finer texture if you prefer a less gritty consistency.
Enjoy this creamy, nutty delight as a luxurious addition to your kitchen!
