Description
This Homemade Italian-Style Pistachio Cream is a luscious, smooth nut spread made with boiled and peeled pistachios, sugar, milk, cream, and a touch of vanilla. Perfect for spreading on toast, layering in cakes, or using as a decadent dessert topping, this creamy pistachio filling captures authentic Italian flavors with a rich, nutty texture.
Ingredients
Scale
Nut Mixture
- 1 cup shelled unsalted pistachios
Wet Ingredients
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Dry Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- Prepare the Pistachios: Bring a small pot of water to a boil. Add the pistachios and boil for 1 minute to loosen their skins. Drain the water and rub the pistachios in a kitchen towel to remove as much skin as possible for a smoother cream.
- Grind the Nuts: Place the peeled pistachios in a food processor and blend until finely ground, ensuring a smooth texture for the cream.
- Create the Base Mixture: In a saucepan, whisk together the sugar and cornstarch. Slowly pour in the milk and heavy cream, whisking continuously to form a smooth mixture without lumps.
- Add Pistachios and Cook: Stir in the ground pistachios and a pinch of salt into the saucepan. Cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, approximately 5 to 7 minutes.
- Finish the Cream: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until completely melted and incorporated, giving the cream a rich flavor and silky finish.
- Cool and Refrigerate: Transfer the pistachio cream to a jar or bowl. Allow it to cool to room temperature, then refrigerate for at least 1 hour to let it thicken further.
- Serve: Enjoy the pistachio cream chilled or at room temperature, ideal as a spread, filling, or dessert topping.
Notes
- For an ultra-smooth pistachio cream, after cooking, blend the mixture further using an immersion blender or strain through a fine mesh sieve.
- This cream works wonderfully as a spread on toast, layered in cakes, or as a filling for pastries.
