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Creamy Pistachio Dessert Spread Recipe

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★★★★★

4.8 from 67 reviews

This luscious Pistachio Cream is a smooth, rich and nutty spread or dessert topping made from shelled pistachios, heavy cream, milk, and a hint of vanilla. The recipe involves blanching and peeling pistachios to create a silky paste that is then combined with creamy dairy ingredients and whipped to stiff peaks, resulting in a versatile and decadent cream perfect for enhancing desserts or enjoying on its own.

Ingredients

Scale

Pistachio Base

  • 1 cup (120g) shelled, unsalted pistachios

Dairy and Flavorings

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Optional Additions

  • 1/4 teaspoon almond extract (for enhanced flavor)
  • Green food coloring (gel or liquid, for a more vibrant color)

Instructions

  1. Blanch the Pistachios: Bring a small pot of water to a boil. Add the shelled pistachios and let them boil for about 1 minute to loosen the skins.
  2. Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool them quickly.
  3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skin. If the skins are stubborn, rub the nuts between a clean kitchen towel to remove them thoroughly.
  4. Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry completely to prevent excess moisture.
  5. Grind the Pistachios: Place the dried, peeled pistachios in a blender or food processor. Pulse several times to break them down into smaller pieces.
  6. Add Sugar and Butter: Add the granulated sugar and softened unsalted butter to the pistachios in the blender.
  7. Process Until Smooth: Process the mixture continuously, scraping down the sides as needed. If the mixture is too dry, add a teaspoon of milk at a time until it reaches a thick, spreadable consistency.
  8. Check the Consistency: Ensure the pistachio paste is smooth and spreadable. You can add a tiny bit more softened butter or a teaspoon of milk if necessary to adjust texture.
  9. Combine Ingredients: In a medium bowl, combine the pistachio paste, cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract and green food coloring if desired for extra flavor and color.
  10. Whip the Cream: Using an electric mixer on medium speed, whip the mixture until stiff peaks form. Be careful not to overwhip to maintain a smooth texture.
  11. Taste and Adjust: Taste the pistachio cream and adjust sweetness or flavoring as needed by adding more sugar or extracts.
  12. Chill (Optional): For best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Notes

  • Peeling pistachios improves the color and smoothness of the cream by removing the bitter skins.
  • Adjust the sweetness according to taste by adding more or less sugar.
  • Adding almond extract and green food coloring is optional but enhances the traditional pistachio flavor and appearance.
  • Whipping to stiff peaks is essential for a light, airy texture but avoid overwhipping to prevent curdling.
  • Chilling the cream helps develop flavors and firm the texture for easier spreading or layering.
  • This pistachio cream can be used as a dessert topping, filling for cakes, or spread on pastries.

Keywords: pistachio cream, pistachio paste, dessert cream, nut cream, creamy pistachio spread, homemade pistachio topping

Find it online: https://amayaharis.com/creamy-pistachio-dessert-spread-recipe/