Description
Description Rich, velvety, and nutty, this Italian-style Pistachio Cream (Crema di Pistacchio) is a decadent spread made with real pistachios, white chocolate, and a hint of vanilla. Perfect for spooning over crepes, filling croissants, or drizzling on gelato, it’s a gourmet treat that brings the taste of Sicily into your kitchen.
Ingredients
Units
Scale
- 1 cup shelled unsalted pistachios
- 1/4 cup granulated sugar
- 3/4 cup whole milk
- 1/2 cup white chocolate, chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional:
- 1–2 tbsp pistachio oil or sunflower oil (for extra smoothness)
Instructions
- Prep Pistachios: If using raw pistachios, blanch them in boiling water for 1 minute, then peel off skins for a vibrant green color.
- Make Pistachio Paste: Blend pistachios and sugar in a food processor until a fine, smooth paste forms. Scrape sides as needed.
- Heat Milk & Chocolate: In a saucepan, heat milk over low heat. Add chopped white chocolate, butter, and vanilla. Stir until melted and smooth.
- Combine & Blend: Add warm milk mixture to the pistachio paste. Blend again until completely smooth and creamy.
- Cool & Store: Pour into a jar and let cool. Store in the fridge for up to 1 week. Bring to room temp before spreading.
Notes
- For a thicker spread, reduce milk slightly or cook for 2–3 extra minutes.
- Swap white chocolate for sweetened condensed milk for a creamier, richer version.
- Use roasted pistachios for a deeper flavor, or add a touch of almond extract.
- Freeze in small batches for longer storage.
- Details
Nutrition
- Calories: 160
- Sugar: 10g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
