Ingredients
Units
Scale
- 1 heaping cup (150g) raw unsalted pistachios, shelled
- 3/4 cup (180ml) whole milk, divided
- 2 tablespoons (30g) unsalted butter
- 3.5 oz (100g) white chocolate, chopped
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Blanch the pistachios: Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 4 minutes. Drain and place them on a clean kitchen towel. Rub the pistachios in the towel to remove the skins. Discard the skins.
- Make the base pistachio paste: Add the blanched pistachios to a food processor with 1/4 cup (60ml) of the milk and the powdered sugar. Process for 4-5 minutes until smooth, stopping occasionally to scrape down the sides. The mixture will go from crumbs to a ball to a smooth paste.
- Prepare the white chocolate mixture: In a microwave-safe bowl, combine the remaining 1/2 cup (120ml) milk, butter, and white chocolate. Microwave in 30-second intervals at 50% power, stirring thoroughly between each interval, until completely melted and smooth (typically 2-3 intervals).
- Combine: Pour the white chocolate mixture into the food processor with the pistachio paste. Add the vanilla extract and pinch of salt if using. Process until completely smooth and creamy, about 2-3 minutes.
- Adjust consistency: If the cream is too thick, add a tablespoon or two of additional milk and blend until you reach your desired consistency. If it is too thin, pop it in the fridge before changing anything - it thickens up as it sits and cools so it likely is just a bit warm!
- Store: Transfer to an airtight container and refrigerate. The pistachio cream will keep for up to 2 weeks. Let it come to room temperature and give it a stir before using.
- Prep Time: 15
- Cook Time: 5