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Homemade Pistachio Cream

Pistachio Cream

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Prep Time 20 minutes
Course Dessert

Ingredients
  

  • 1 cup Unsalted Raw Pistachios Shelled or Unshelled
  • ¾ cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 4 oz White Chocolate
  • 2 tbs Confectioner's Sugar
  • ½ tsp salt

Instructions
 

  • Blanch the pistachios
    Boil a medium pot of water.Add shelled pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel. Rub pistachios in the towel to loosen the skins, then discard skins. Be sure to remove all the brown bits to reduce grain.
  • Melt the Chocolate Mixture
    In a small microwave-safe bowl, add butter and ¼ cup milk. Heat in 20-second bursts until butter is melted and milk is hot. Stir in white chocolate until melted. If needed, heat for 10-15 more seconds. (Can also be done on the stovetop over low heat.)
  • Blend Everything Together
    Add blanched pistachios to a blender. Pour in the remaining ½ cup milk, powdered sugar, and salt. Scrape in the melted white chocolate mixture. Pulse 3-4 times, stopping to scrape down the sides. Blend on high power until smooth and creamy.
  • Store & Use
    Transfer to an airtight container and refrigerate. Keeps fresh for up to 2 weeks in the fridge.
Keyword homemade baking