Italian Pistachio Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 heaped cup shelled unsalted pistachios
¾ cup whole milk
2 tbsp unsalted butter
3.5 oz white chocolate -- about 1 cup
1 tbsp powdered sugar
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Directions: |
Directions:Bring a medium sized pot of water to a boil and add the pistachios. Let them boil for 4 minutes then drain and place on a clean kitchen towel. Fold the towel over the nuts and rub to loosen the skin. Separate the nuts from the skins and discard the skins.
Put the pistachios in a food processor with ¼ cup of the milk and the powdered sugar. Process for about 5 minutes, until the pistachios turn into a smooth paste, stopping several times to scrape down the sides of the bowl.
Put the remaining milk, butter, and white chocolate in a clean saucepan and heat on low until melted. Set aside.
Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blend until extra smooth and creamy.
Store in the fridge for up to two weeks. |
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Personal
Notes: |
Personal
Notes: Given that you will be boiling the shelled nuts, you don't have to purchase and shell unsalted nuts (I did this and it took forever!). The salt will come off in the boiling water. This is a tedious recipe, but the result is tasty.
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