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Italian Pistachio Cream: homemade recipe

Italian Pistachio Cream is a luxurious and velvety spread that embodies the rich, nutty flavor of pure pistachios. This decadent cream is created by first pulsing unsalted, shelled pistachios in a food processor until finely ground. The ground pistachios are then combined with granulated sugar in a medium saucepan. Whole milk and heavy cream are added to this mixture, stirring to blend the ingredients harmoniously.

The saucepan is set over medium heat, bringing the mixture to a gentle simmer while ensuring continuous stirring. Once simmering, the heat is reduced to low, allowing the mixture to thicken slightly over 5-7 minutes with frequent stirring. The transformation continues as unsalted butter and vanilla extract are stirred in until fully incorporated, adding smoothness and aromatic depth.

After cooling slightly, the mixture is transferred to a blender and processed on high until it achieves a smooth and creamy texture. The resulting cream is poured into a jar or container, left to cool completely, and then refrigerated for at least two hours. This downtime in the refrigerator allows the flavors to meld into a unified, sumptuous concoction.

Pistachio cream is cherished not only for its delectable taste but also for its versatility. It can be used as a spread for toast, a filling for pastries, or even a topping for desserts. The distinct, earthy notes of the pistachios are beautifully complemented by the creamy base, making it a delightful treat. Enjoy this Italian Pistachio Cream, a testament to Italian culinary artistry that combines simplicity with indulgence.

Ingredients

1 cup of unsalted, shelled pistachios
1/2 cup of granulated sugar
1/2 cup of whole milk
1/2 cup of heavy cream
1/4 cup of unsalted butter
1/2 tsp of vanilla extract

Directions

1. Place the unsalted, shelled pistachios in a food processor and pulse until they are finely ground.
2. In a medium saucepan, combine the ground pistachios and granulated sugar.
3. Add the whole milk and heavy cream to the saucepan, and stir well to combine.
4. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
5. Once the mixture is simmering, reduce the heat to low and cook for 5-7 minutes, stirring frequently, until it thickens slightly.
6. Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated.
7. Allow the mixture to cool slightly before transferring it to a blender. Blend on high until smooth and creamy.
8. Pour the pistachio cream into a jar or container and let it cool completely before refrigerating.
9. Store in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
10. Enjoy your Italian Pistachio Cream!

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