Homemade pistachio cream: The versatile topping you'll love
Once you make pistachio cream this way, you'll find it indispensable. It boasts a vibrant green color, a rich nutty aroma, and an irresistible sweet and salty flavor. This roasted pistachio cream is perfect for cakes and desserts and a spread for sandwiches, toast, coffee, and tea.
8:07 AM EST, December 2, 2024
Pistachio cream is straightforward to prepare, provided you have a high-quality blender to turn the nuts into a smooth paste. It's important to choose quality ingredients. The base of the cream consists of unshelled, unsalted, and unroasted pistachios, preferably Sicilian, along with grapeseed oil.
The wealth of nutrients in intriguing pistachios
Green nuts, with their distinctive flavor, are a valuable source of healthy fatty acids. They help lower bad cholesterol, reducing the risk of heart disease. They also provide protein, which is an essential building block for tissues.
Furthermore, pistachios contain antioxidants that fight free radicals. They are rich in B vitamins and minerals like potassium, phosphorus, magnesium, copper, and zinc. These nutrients support brain function, stimulate proper nerve connections, and provide a feeling of fullness. For good reason, pistachios are recommended for those working on weight loss.
Preparing pistachios for a delicious homemade cream
Pistachios need to be shelled. It’s not as complicated as shelling walnuts but requires some effort. Pistachio shells usually crack open when squeezed with your fingers, but sometimes you may need something harder, like a wooden spoon.
Inside, you'll find a green nut covered with purple skin. This also needs to be removed using a small kitchen knife or a vegetable peeler. You can soak pistachios without the outer shell in boiling water to simplify this task. The hot water softens the purple skin, making it easier to peel off.
Recipe for pistachio cream
To prepare 7 oz of pistachio cream, you'll need:
- 3 oz of shelled pistachios,
- 5 oz of white chocolate,
- 2 oz of grapeseed oil,
- a pinch of salt.
Preparation
- Spread the shelled pistachios flat on a baking sheet lined with parchment paper. Preheat the oven to 365 degrees Fahrenheit and bake for 10 minutes. Remove and let them cool.
- Blend the cooled pistachios with salt into a fine powder.
- Melt the white chocolate in a water bath, stirring until smooth and consistent.
- Mix the crushed pistachios with grapeseed oil into a smooth paste using a blender.
- Combine the pistachio paste with the warm, but no longer hot, melted white chocolate using a spatula. Mix vigorously to achieve the desired consistency.
