Pistachio Cream – Recipe for Homemade Creamy Pistachio Butter with Pistachios, Salt, and White Chocolate
This pistachio cream consists of only four ingredients: pistachios, oil, salt, and melted white chocolate. It tastes absolutely delicious and is cheaper to make at home than buying it ready-made.
I use unsalted pistachios, which still have the “soft” skin but not the “hard” shell. First, I blanch the pistachios in boiling water, then transfer them to cold water before rubbing them in a kitchen towel to remove the skin. This also makes the pistachios appear greener.
When blending the pistachios, they first become finely chopped, then turn into a clumpy mixture, and finally, they release their natural oils, forming a smoother, more liquid consistency. I prefer making nut butter in a food processor rather than a blender. I use this food processor (advertisement link), which I highly recommend.
Pistachio cream can be used for the popular Dubai Chocolate Bar, spread on bread, or as a topping for yogurt or oatmeal. Try spreading it inside a croissant as well. Enjoy! 😊
Pistachio cream
Ingredients
Instructions
Bring a pot of water to a boil and add the pistachios once the water is boiling. Let them blanch for 1 minute. Transfer the pistachios to a bowl of ice-cold water and let them sit for 2 minutes. Remove the pistachios from the water and place them on a kitchen towel. Rub the pistachios between the towel to loosen the skins. If you want the pistachio cream to be completely green, all the skins must be removed. Otherwise, you can just rub off the skins from half of the nuts.
Preheat the oven to 200°C fan (convection) oven.
Spread the peeled pistachios on a baking sheet lined with parchment paper and bake them for 5 minutes.
Place the pistachios in a food processor and blend them for about 10-20 minutes.
First, they will become finely chopped, then they will become more clumpy, and finally, they will release their oil and turn into a more liquid consistency. This takes some time. Make sure to scrape down the sides of the food processor occasionally.
Once the mixture begins to release oil, add neutral oil and salt. When it becomes liquid, add the melted white chocolate while blending.
Pour the pistachio cream into a jar with a lid. Store it in the fridge if you want a firmer cream, or keep it at room temperature in a dry place if you want it to remain more fluid. The cream can be stored for 1-2 weeks. Enjoy!
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