Ingredients
- Pistachios, shelled and unsalted: 1 cup
- Heavy cream: 1 cup
- Milk: 1/2 cup
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1/4 teaspoon (optional)
- Salt: Pinch
- Pistachio paste (optional, for more intense flavor): 1 tablespoon
Instructions
- Step 1: Blanch the pistachios: Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain the pistachios and rinse them under cold water.
- Step 2: Peel the pistachios: Gently rub the pistachios between your fingers to remove the skins. This can be time-consuming but is important for a smooth cream.
Notes
- Store leftover pistachio cream in an airtight container in the refrigerator for up to 3 days.
- Gently warm the cream in a double boiler or in the microwave in short intervals, stirring frequently, to prevent separation.
- Serve this luscious cream alongside fresh berries or as a filling for delicate pastries.
- For the smoothest texture, ensure the pistachios are thoroughly peeled after blanching; a little patience here makes a big difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American