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.