Pistachio Cream Recipe
Pistachio Cream Recipe for a smooth, nutty spread made with roasted pistachios and white chocolate—perfect for toast, pastries, and homemade gelato.
Ingredients
- 250 g shelled raw pistachios – choose bright green kernels for the best color and flavor.
- 60 g granulated sugar – lower to 40 g if you prefer a barely sweet spread.
- 120 g good‑quality white chocolate – cocoa butter content above 30 % helps the cream set and shine.
- 2 tablespoons neutral oil sunflower or grapeseed – aids emulsification.
- ⅛ teaspoon fine sea salt – lifts the nutty notes; omit for a dessert‑only jar.
- Optional: ¼ teaspoon pure vanilla powder – deepens aroma without adding liquid.
Instructions
Preheat & Prep
- Set oven to 160 °C / 320 °F. Line a tray with parchment.
- Spread raw pistachios in a single layer; inspect for shells.
Roast the Pistachios (5–7 min)
- Roast until nuts smell nutty and faintly caramel. Shake tray halfway.
- Why roast? Heat lifts natural oils, giving a deeper pistachio flavor and easy skin removal.
Peel for Pure Color (optional but recommended)
- Tip warm nuts onto a clean kitchen towel. Rub briskly; thin skins slip off.
- Peeling boosts vivid green shade and prevents bitterness.
Pulse to a Crumb
- Transfer warm nuts to a food processor.
- Pulse 8–10 times until they look like coarse sand.
Blend to a Paste (2–3 min)
- Run the blade continuously; heat plus friction releases oils.
- Scrape down sides. You should see a thick pistachio paste forming.
Sweeten & Smooth
- Add sugar, salt, and vanilla. Process 60 sec.
Emulsify with Oil
- Drizzle in oil while machine runs. The mix loosens into a glossy nut butter.
Melt the White Chocolate
- Microwave chocolate in 20‑sec bursts, stirring until just melted.
- Let it cool to 38 °C / 100 °F—warm, not hot.
Finish the Cream
- Pour melted chocolate over the running blade. Blend 1 min until fully combined.
- You now have a smooth pistachio cream with satin shine.
Transfer & Cool
- Transfer the pistachio cream to a sterilized jar.
- Tap jar to release air bubbles, then seal. Cool to room temp before refrigerating.
Notes
Nutrition Facts (per serving)
| Calories | Fat | Saturated Fat | Carbs | Sugars | Fiber | Protein |
|---|---|---|---|---|---|---|
| 159 kcal | 11.2 g | 2.9 g | 12.6 g | 10.3 g | 1.5 g | 3.6 g |