Description
Create a silky, sweet, and utterly irresistible Italian pistachio cream. This recipe is perfect for filling pastries, topping desserts, or enjoying on its own.
Ingredients
Scale
- 200g shelled pistachios
- 100g granulated sugar
- 50g unsalted butter, softened
- 50ml milk
- 1 teaspoon vanilla extract
Instructions
- Toast the pistachios lightly in a dry pan over medium heat until fragrant. Let them cool completely.
- Grind the cooled pistachios into a fine powder using a food processor.
- Add the granulated sugar to the food processor and continue to process until the pistachios and sugar form a paste.
- Add the softened butter, milk, and vanilla extract to the food processor. Process until the mixture is smooth and creamy, scraping down the sides as needed.
- Transfer the pistachio cream to a clean jar or container.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Ensure pistachios are unsalted for the best flavor.
- For a richer cream, you can use heavy cream instead of milk.
- Adjust sugar to your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg