Pistachio cream: the recipe for a spreadable delicacy with only 3 ingredients
The pistachio cream it is a delicacy, soft and velvety, prepared with suns 3 ingredients: roasted pistachios, white chocolate and corn oil. A no less famous variant of the famous hazelnut spread, it can be eaten breakfast Oh to taste on slices of fragrant toast, or used as desired to garnish cakes, pies, pastries, donuts, filled bombs and desserts of all kinds.
To obtain a very fragrant cream with an intense taste, we advise you to choose unsalted pistachios of excellent quality: those from Bronte, sweet and with pleasantly aromatic notes, represent excellence, but also those from Stigliano or other local cultivars will do just fine.
If you have natural pistachios at home, before proceeding with the recipe, arrange them on a baking sheet covered with parchment paper and let them toast at 180°C for 10 minutes: keep in mind that, if it is already shelled, around 80-90 gr will be enough.
A face lets go White chocolate in a bain-marie, we suggest that you quickly incorporate the pistachio paste obtained by pulse mixing the dried fruits with the seed oil, then pour everything into a cold bowl taken out of the freezer: this way the temperature will drop quickly and you won’t risk driving the chocolate “crazy”, making it lumpy and compromising the end result.
Find out how to prepare pistachio cream by following the step-by-step procedure and tips. If you liked this recipe, try other pistachio delights.
How to prepare pistachio cream
Step 1
Step 1
Shell the pistachios 1.
Shell the pistachios 1.
2nd step
2nd step
Peel them by rubbing them with your fingertips 2.
Peel them by rubbing them with your fingertips 2.
Step 3
Step 3
Collect the pistachios in the bowl of a blender and blend them until they are reduced to powder 3.
Collect the pistachios in the bowl of a blender and blend them until they are reduced to powder 3.
Step 4
Step 4
Pour the oil 4 and mix again: at the end you should obtain a smooth and homogeneous paste.
Pour the oil 4 and mix again: at the end you should obtain a smooth and homogeneous paste.
Step 5
Step 5
Break the white chocolate and collect it in a thick-bottomed saucepan 5.
Break the white chocolate and collect it in a thick-bottomed saucepan 5.
Step 6
Step 6
Let melt in a bain-marie 6.
Let melt in a bain-marie 6.
Step 7
Step 7
Add the pistachio paste to the melted chocolate and mix quickly with a spatula seven.
Add the pistachio paste to the melted chocolate and mix quickly with a spatula seven.
Step 8
Step 8
Immediately transfer the mixture to a cold bowl in the freezer, so that the temperature drops quickly 8.
Immediately transfer the mixture to a cold bowl in the freezer, so that the temperature drops quickly 8.
Step 9
Step 9
Pour the pistachio cream into an airtight jar 9 and enjoy it at your leisure.
Pour the pistachio cream into an airtight jar 9 and enjoy it at your leisure.
storage
The pistachio cream can be stored at room temperature, in an airtight jar, for 5-6 days massive.
