Homemade Pistachio Cream is an easy and delicious spread or filling. Spread it on bread or crackers, or use it as a filling in your favourite cake recipe, it’s so good you will want to eat it by the spoonful!
How to make it
Using the bain marie method or a microwave melt the white chocolate, butter and milk, mix until smooth.
In a blender or food processor add the skinned unsalted pistachios and blend until coarsely ground, add the sugar and blend until very finely ground.
Add the ground pistachios to the melted chocolate and mix until combined.
Move the mixture back into the blender add a little milk and blend until smooth. I like to mix it until it’s still has some finely chopped pistachios in the cream. Move the cream to a couple of sterilized jars.
What is bain marie?
For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate, butter & milk combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).
Then the water is heated to a low boil and melts the chocolate and butter, all you have to do is stir the ingredients until smooth. I have been melting chocolate this way forever, no need for any fancy equipment. Just make sure when you are melting just chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.
How to skin pistachios
I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 3-5 minutes this makes it easier to remove the skin.
Once they have finished boiling, drain them and rinse under cold water, then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, place the skinned pistachios on a clean dry towel to dry before blending.
How to use the cream
This cream can be used pretty much like you would use Nutella, you can spread it on anything from crackers, to bread to even pancakes. I also used it to make a very good Pistachio Tiramisu, recipe to follow. But if you are like the Italian you can stir it into your yogurt or even eat by the spoonful!
Are pistachios good for you?
Yes they are they have antioxidant and anti-inflammatory traits. They can lower your chances for cardiovascular disease. They are full of fibre, minerals, and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol in check.
How to store it
Properly stored the Pistachio Cream can be kept in a cool pantry for up to a week, or if you prefer in the fridge for up to 2-3 weeks. If kept in the fridge be sure to bring it to room temperature before consuming. If you want to use it for a filling and it is too thick, just place it back in the blender add a little milk and combine.
More Delicious Nut Recipes
So if you are looking for a delicious new filling or spread why not try this Homemade Pistachio Cream and let me know how it goes. Enjoy!
Homemade Pistachio Cream
- 1 cup + 1 tablespoon pistachios (finely chopped)* (100 grams)
- ¼ cup granulated sugar (50 grams)
- 3½ ounces white chocolate (100 grams)
- 2 tablespoons butter
- 5-6 tablespoons milk (I used whole milk) divided
*Or whole pistachios peeled and unsalted (see post for instructions).
- Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth.
- In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
- Pour back into the blender or food processor with 2-3 tablespoons of milk* and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!