Ingredients
- Pistachios, shelled and unsalted: 1 cup
- Heavy cream: 1 cup
- Powdered sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1/4 teaspoon
- Milk: 2 tablespoons
- Salt: pinch
Instructions
- Step 1: Blanch the pistachios. Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain and rinse with cold water. Remove the skins from the pistachios by rubbing them between your fingers.
- Step 2: Combine the blanched pistachios and milk in a food processor. Process until a smooth paste forms. You may need to scrape down the sides of the bowl occasionally.
- Step 3: Add the heavy cream, powdered sugar, vanilla extract, almond extract, and salt to the food processor.
- Step 4: Process until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired.
- Step 5: Transfer the pistachio cream to an airtight container and refrigerate for at least 30 minutes to allow it to thicken slightly before serving.
Notes
- Store leftover pistachio cream in an airtight container in the refrigerator for up to 3 days.
- If the cream separates slightly after refrigeration, gently whisk it back together before serving.
- This pistachio cream is delicious dolloped on fresh berries or used as a filling for macarons.
- For a more intense pistachio flavor, lightly toast the blanched pistachios in a dry pan before processing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American