HEAVENLY PISTACHIO CREAM: A DECADENT ITALIAN CREMA AL PISTACCHIO

This cream is a real treat for all sweet tooths, and its rich pistachio notes are sure to leave a lasting impression.

Whether you are an experienced cook or new to cooking, this recipe is a delicious journey that will have you savoring every spoonful.

So let’s embark on a culinary adventure and create a cream that is as impressive as it is delicious.

Why You’ll Love This Recipe

• Pure Pistachio Flavor: No unnecessary additives or fillers—just pure pistachio goodness.
• Versatile: Perfect for desserts, toast, or even as a gourmet gift.
• Customizable Sweetness: Adjust the sugar level to suit your taste.

Cooking Time

Yield

Makes: 2 jars (7 oz each)

Ingredients

• 4 cups pistachios (with or without skin)
• 3 tbsp powdered sugar (adjust to taste)

Optional (only if needed):

• 1 tbsp neutral seed oil (for older or lower-powered blenders)

Step-by-Step Instructions

1. Prepare the Pistachios

• Peeling (Optional):
  If you want a vibrant green pistachio cream, peel the pistachios.
  • Boil pistachios with skin for 10 minutes, then drain and peel using a dishcloth. This step adds about 1 hour to the preparation time.
  • If you skip peeling, the cream will have a brownish hue but the flavor remains the same.
• Toasting:
  Toast pistachios to enhance their flavor:
  • In a Pan: Heat pistachios in a dry skillet for 5–6 minutes, stirring frequently.
  • In the Oven: Preheat to 320°F (160°C), spread pistachios on a baking sheet lined with parchment paper, and roast for 15–18 minutes. Avoid burning them.

2. Blend the Pistachios

1. Choose the Right Blender:
   Use a blender or food processor with large blades and at least 1000W power. Avoid using less than 4 cups of pistachios, as smaller quantities may not process evenly.
2. Blend in Stages:
   • Begin blending at full power. Scrape down the sides regularly with a spatula.
   • Initially, the pistachios will form a fine flour. After 10–15 minutes, they will start to release their natural oils, forming a compact, grainy paste.
   • Taste and decide whether to sweeten. Add powdered sugar (2–3 tbsp, based on preference) and continue blending.
3. Achieve Creaminess:
   • Continue blending patiently. The mixture will gradually transform into a smooth, spreadable cream after 25–30 minutes.
   • If your blender struggles, add 1 tbsp of seed oil—but avoid adding water, milk, or other liquids as they can disrupt the texture.

3. Store the Pistachio Cream

• Transfer the finished pistachio cream to clean jars (sterilization is not necessary for this recipe).
• Shelf Life: Store in the pantry for up to 1 month. Always use a clean spoon to avoid contamination.

Tips for Success

• Blender Quality: The time required to achieve creaminess depends on the power of your blender. Older or less powerful blenders may take up to 1 hour.
• Sweetness: Adjust sugar levels to your preference; avoid using honey or syrups as they may destabilize the mixture.
• Patience: Blending takes time. Be patient and scrape down the sides regularly for even processing.

Serving Suggestions

• Use as a spread for toast, pancakes, or waffles.
• Fill pastries or layer cakes for an elegant dessert.
• Drizzle over ice cream for a gourmet touch.

Nutritional Information (Per Tablespoon)

Notes on Nutritional Values

• Values are approximate and depend on the pistachios and the amount of sugar used.
• Adjust portions to fit dietary preferences or restrictions.

Heavenly Pistachio Cream Recipe

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Ingredients

  

• 4 cups of pistachios with or without skin
• 3 tbsp of powdered sugar

Instructions

 

• First of all you should know that you can use pistachios either with or without the skin, the result in terms of flavor does not change ; but the final color of the cream changes, which will be more brownish and not green as you see it in the picture! so you choose whether to peel the pistachios, lengthening the preparation by at least 1 h.
• So, if you decided to peel them, boil all the pistachios with the skin on for 10 minutes then drain and peel them one by one with the help of dishcloth.
• This will make it easier to remove the peel.
• Then toast them , if you have not bought them already roasted, this practice is essential especially if you have boiled and peeled them.
• You can do this in a frying pan for 5 to 6 minutes or in a static oven, well heated.
• Place them in a baking pan lined with baking paper and bake them at 320 F for about 15 to 18 minutes. they should not blacken.
• Then place the pistachios in a blender or food processor with large blades of at least 1000W power.
• If you have a small blender you will have difficulty.
• Be sure not to make half a portion or put less than 4 cups of pistachios in the mug, because in the making they will go under the blades and you will not be able to finish your cream!
• Finally, start blending at full power, scooping out the mixture that is on the edges with a spatula.
• Be careful, get comfortable and do not rush, first you will get a pistachio flour, after 10 – 15 minutes the pistachios will start to pull out their oil and the mixture will become compact and grainy.
• At this point consider whether to sweeten, taste to personal taste add 2 – 3 tablespoons of powdered sugar.
• No honey, no syrups otherwise the mixture will go crazy!
• Then blend again and again, collecting the mixture on the edges, only with patience will the mixture turn into a creamy paste.
• Finally after about 25 to 30 minutes the dough will become a soft, spreadable cream.
• Be careful the time changes depending on your blender.
• It may even take you 40 minutes or even 1 h if you are proceeding with an old tool!
• If you really have difficulty, add 1 tablespoon of seed oil, but never make the mistake of adding water, milk and liquids…
• When the mixture is ready, transfer it to clean ( not necessarily sterilized) jars.
• It will keep 1 month in the pantry.

Notes

Makes 2 7oz-jars
only if you are using a particularly old blender (although you can of at least 1000 W) and you see that after 20 – 25 minutes it has difficulty turning pistachios into cream; you can add 1 tablespoon of seed oil any kind is fine. (no other kind of liquid such as water, milk, vegetable drinks, honey etc)