Crema al Pistacchio (Pistachio Cream Spread) Recipe
Crema al Pistacchio
Equipment
- Equipment Needed
- Medium saucepan
- Blender or food processor
- Whisk
- Spatula
- Sterilized jar for storage
Ingredients
- Ingredients
- 100 g 1 cup shelled pistachios (unsalted)
- 100 ml ⅓ cup + 2 tbsp whole milk
- 50 g ¼ cup granulated sugar
- 50 g ¼ cup white chocolate, chopped
- 50 g ¼ cup unsalted butter
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Step-by-Step Method
- Prepare the Pistachios
- Blanch the pistachios in boiling water for 1-2 minutes. Drain and transfer them to a bowl of ice water.
- Peel the skins off by gently rubbing them between your fingers. This step ensures a smoother and brighter cream.
- Blend the Pistachios
- Pat the pistachios dry with a clean kitchen towel.
- Place them in a blender or food processor and blend until you achieve a fine paste. Add a splash of milk if necessary to help the blending process.
- Cook the Cream Base
- In a medium saucepan, combine the milk and sugar. Warm over low heat until the sugar dissolves.
- Add the white chocolate and butter, stirring constantly until melted and smooth.
- Incorporate the Pistachio Paste
- Gradually whisk the pistachio paste into the saucepan. Ensure the mixture is smooth and well combined.
- Add Vanilla and Salt
- Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Cool the Cream
- Remove the mixture from the heat and let it cool for about 20 minutes.
- Once cooled, blend the cream again for an ultra-smooth texture.
- Store and Serve
- Transfer the cream to a sterilized jar. Store in the refrigerator for up to 2 weeks.
- Serve as a spread on toast, as a filling for croissants, or as a topping for ice cream or cakes.
- Variations
- Dairy-Free Option:
- Replace whole milk with almond milk and butter with coconut oil for a vegan-friendly version.
- Nut-Free Version:
- Substitute pistachios with sunflower seeds and use a green food coloring to mimic the color.
- Sweetness Adjustment:
- Use honey or maple syrup instead of granulated sugar for a natural sweetener.
Crema al Pistacchio, a luxurious and velvety pistachio cream, is a classic Italian delight often used as a spread for toast, a filling for pastries, or a topping for desserts. This recipe originates from Sicily, where pistachios are prized for their vibrant flavor and vibrant green color. From my own personal experience, this creamy spread is a game-changer for anyone who loves pistachios. Let me show you how I make this indulgent treat.
Notes on What to Expect When Making Crema al Pistacchio
- Preparation Takes Patience:
- Peeling the pistachios can be time-consuming, but it’s worth the effort for a smoother, brighter cream. This step ensures no bitterness from the skins and gives your spread its signature green color.
- Blending Texture:
- Achieving a fine pistachio paste is key. If your blender struggles, add a splash of milk or pause to scrape down the sides to ensure even blending. A high-powered blender or food processor works best for this.
- Control the Sweetness:
- Taste your cream as you go when incorporating the sugar. If you prefer a more nutty flavor over sweetness, you can reduce the sugar slightly.
- Consistency Adjustments:
- The cream will thicken as it cools. If it feels too thick after refrigeration, you can gently warm it and stir in a little milk to loosen it.
- Aromatic Appeal:
- Expect a lovely nutty aroma to fill your kitchen as you cook. The vanilla extract enhances this without overpowering the pistachio flavor.
- Color Variation:
- The final green hue may vary depending on the pistachios’ freshness and quality. Don’t worry if your cream isn’t as vibrant as store-bought versions; the flavor will still shine.
- Smooth and Silky Texture:
- Blending the final mixture ensures the cream is ultra-smooth. If you like a bit of texture, you can skip this step for a more rustic spread.
- Versatility of Use:
- While making it, you’ll notice how adaptable this cream is. You might find yourself tasting it and dreaming of ways to use it, spooning it into yogurt, swirling it into brownies, or even eating it straight from the jar!
- Homemade Charm:
- Unlike store-bought versions, your homemade crema al pistacchio won’t have preservatives, making it fresher, more natural, and uniquely yours.
Expect to feel a sense of accomplishment when you see your vibrant green pistachio cream coming together, it’s a simple yet indulgent treat.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Time to Stand: 20 minutes
- Total Time: 50 minutes
- Ease of Cooking: Beginner-friendly
- Servings: 6 (about 2 cups of cream)
- Calories: ~120 calories per tablespoon
- Cost of Ingredients: Moderate ($10-$15, depending on pistachio quality)
- Cuisine: Italian
- Course: Dessert Spread
Ingredients
- 100g (1 cup) shelled pistachios (unsalted)
- 100ml (⅓ cup + 2 tbsp) whole milk
- 50g (¼ cup) granulated sugar
- 50g (¼ cup) white chocolate, chopped
- 50g (¼ cup) unsalted butter
- ½ tsp vanilla extract
- Pinch of salt
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema al Pistacchio here.
Equipment Needed
- Medium saucepan
- Blender or food processor
- Whisk
- Spatula
- Sterilized jar for storage
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema al Pistacchio here.
Step-by-Step Method
- Prepare the Pistachios
- Blanch the pistachios in boiling water for 1-2 minutes. Drain and transfer them to a bowl of ice water.
- Peel the skins off by gently rubbing them between your fingers. This step ensures a smoother and brighter cream.
- Blend the Pistachios
- Pat the pistachios dry with a clean kitchen towel.
- Place them in a blender or food processor and blend until you achieve a fine paste. Add a splash of milk if necessary to help the blending process.
- Cook the Cream Base
- In a medium saucepan, combine the milk and sugar. Warm over low heat until the sugar dissolves.
- Add the white chocolate and butter, stirring constantly until melted and smooth.
- Incorporate the Pistachio Paste
- Gradually whisk the pistachio paste into the saucepan. Ensure the mixture is smooth and well combined.
- Add Vanilla and Salt
- Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Cool the Cream
- Remove the mixture from the heat and let it cool for about 20 minutes.
- Once cooled, blend the cream again for an ultra-smooth texture.
- Store and Serve
- Transfer the cream to a sterilized jar. Store in the refrigerator for up to 2 weeks.
- Serve as a spread on toast, as a filling for croissants, or as a topping for ice cream or cakes.
Variations
- Dairy-Free Option:
- Replace whole milk with almond milk and butter with coconut oil for a vegan-friendly version.
- Nut-Free Version:
- Substitute pistachios with sunflower seeds and use a green food coloring to mimic the color.
- Sweetness Adjustment:
- Use honey or maple syrup instead of granulated sugar for a natural sweetener.
Tips
- Use Quality Pistachios: Opt for Sicilian pistachios for the best flavor and color.
- Blend Well: Ensure the pistachios are blended into a smooth paste for the creamiest texture.
- Double Batch: This recipe can easily be doubled if making for gifts or larger quantities.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema al Pistacchio here.
Substitutions for Dietary Needs
- Keto-Friendly: Replace sugar with erythritol or stevia-based sweeteners.
- Low-Fat: Use skim milk and reduce the amount of butter to make it lighter.
Nutritional Information Per Serving (1 Tablespoon)
- Calories: 120
- Protein: 1.8g
- Fat: 10g
- Carbohydrates: 5g
- Sugars: 4g
- Fiber: 1g
Notes on What to Expect
Crema al Pistacchio has a smooth, creamy texture and a vibrant nutty flavor. Its natural sweetness pairs beautifully with a range of desserts. Expect a slight hint of white chocolate, which enhances the pistachios without overpowering them. The vibrant green color may vary depending on the quality of pistachios used.
I hope this guide has made creating Crema al Pistacchio seem a little less daunting. Have you tried this recipe before, or do you have tips of your own? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
