Description
This Homemade Italian Pistachio Cream is a luscious, silky spread made from toasted pistachios, sweetened condensed milk, and white chocolate. Perfect for drizzling over desserts, spreading on toast, or using as a decadent filling, this creamy delight combines nutty richness with sweet, velvety texture for an irresistible treat.
Ingredients
Scale
Ingredients
- 1 cup (130g) shelled pistachios, unsalted and peeled
- 1/2 cup (120ml) sweetened condensed milk
- 1/4 cup (60g) white chocolate chips or chopped white chocolate
- 2 tablespoons (30ml) milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast pistachios: Heat a dry skillet over medium heat and toast the shelled pistachios for 4 to 5 minutes, stirring frequently to ensure even toasting and prevent burning. Once fragrant and lightly browned, remove from heat and allow to cool slightly.
- Blend pistachios: Transfer the toasted pistachios to a high-speed blender or food processor. Pulse and blend until they form a coarse, crumbly paste but not completely smooth yet.
- Add condensed milk and flavorings: Pour in the sweetened condensed milk along with the vanilla extract and a pinch of salt. Blend again until the mixture becomes smooth and creamy.
- Melt white chocolate: Gently melt the white chocolate chips or chopped chocolate over low heat or in short bursts in the microwave to avoid overheating. Stir in the milk until the mixture is smooth and well combined.
- Combine mixtures: Add the melted white chocolate and milk mixture into the blender with the pistachio cream. Blend thoroughly until the cream is fully emulsified, silky, and uniform in texture.
- Store and serve: Transfer the pistachio cream into a clean airtight jar. Allow it to cool to room temperature, then refrigerate. Use as a spread, drizzle, or dessert filling as desired.
Notes
- Make sure pistachios are peeled to avoid any bitterness and ensure smooth texture.
- Use a high-speed blender or food processor for best results in achieving a creamy paste.
- Control the sweetness by adjusting the amount of sweetened condensed milk to taste.
- Store the pistachio cream in the refrigerator and consume within 1-2 weeks for freshness.
- This cream is perfect for spreading on toast, filling pastries, or as an accompaniment to ice cream and desserts.
