Pistachio Cream Recipe
You are only 2 ingredients away from the most decadent Pistachio Cream Recipe, a rich and utterly delicious cream that is incredibly easy to make at home with zero fuss. It's a super versatile recipe that can be used in many desserts, and can be easily stored in the fridge to be used when needed.
Servings: 4 jars
Calories: 669kcal
Ingredients
- 250 g shelled pistachios
- 1 tin sweetened condensed milk (397 g, I used Carnation)
Instructions
- Bring a pot of water to the boil, add the shelled pistachios, and boil them for 2-3 minutes.
- Drain the water, and transfer the pistachios to a bowl with ice cold water.
- Remove the skin from each pistachio by gently squeezing onto it, the skin should just pop out easily.
- Add all the peeled pistachios to a food processor, and blitz into a powder.
- Add the condensed milk and blitz again.
Video
Notes
- If you buy shell-on pistachios, make sure you weight them after you shell them, otherwise you will not have the same amount of pistachios the recipe calls for
- Removing the skin off the pistachios is virtually impossible without boiling them briefly. It is quite a chore to remove it one by one, but it's way worth the effort.
- Transfering the boiled pistachios to cold water will stop the cooking process, and make everything much easier, the skin should just pop off the pistachios and if gently squeeze them.
- Having a powerful food processor helps massively - you can still enjoy a good pistachio paste without turning them into a fine powder, if you like a bit of texture, that's fine, but the creamier, the better.
Nutrition
Calories: 669kcal | Carbohydrates: 71g | Protein: 20g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 1008mg | Fiber: 6g | Sugar: 59g | Vitamin A: 524IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 3mg