Pistachio Cream Recipe
This delicious, homemade Pistachio Cream is perfect for incorporating into you favourite bakes and desserts, spreading on gluten free toast or enjoying in a gluten free croissant!
Servings: 1 jar
Equipment
Ingredients
- 125 g shelled pistachio kernels
- 100 ml whole milk
- 25 g butter
- 100 g white chocolate (finely chopped)
- 1 tbsp icing sugar
- Pinch salt
Instructions
- Bring a pan of water to the boil, then add the pistachios. Boil for 3 minutes, then drain and lay the nuts on a tea towel. (Tip - you can either leave them to cool until you can handle them, or rinse under some cold water straight after draining).
- Rub the pistachio kernels with the kitchen towel and you'll see the skins start to come off them. Pick the skins off and discard them - trust me, this may seem faffy but it's SO worth it, or you'll get grainy dark bits in your finished pistachio cream.
- Add the skinned pistachios to a blender along with the icing sugar and salt.
- Place the milk, white chocolate and butter in a heatproof bowl and microwave in 20-second intervals, stirring each time, until the chocolate and butter have melted. (Alternatively, melt in a pan over a very low heat, stirring well)
- Pour the chocolate mixture into the blender with the pistachios and icing sugar. Add a pinch of salt and then blend until smooth. I find the best way is to blend on full power for 30 seconds to 1 minute, scrape down the sides, and keep repeating until smooth.
Video
Notes
I recommend using a high-powered blender like this one - otherwise it may be difficult to get a smooth paste. Which is fine if you prefer a crunchier texture!
