This Crema al Pistacchio is the hidden gem of Italian cuisine! It can be used to fill cakes and pastries or simply enjoyed with a slice of toast or alongside pancakes or waffles. We love using this cream to fill French macarons and cream puffs.
Ingredients for Italian Pistachio Cream:
Method of preparing the Italian Pistachio Cream:
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Pour the pistachios into boiling water and let boil 4-5 minutes. Drain and rub well with a coarse kitchen towel to loosen the skin. Remove and discard all skin.
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In a food processor, add the peeled pistachios, 1 tbsp powdered sugar, and 1/4 cup of milk. Blend until smooth and pasty.
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In a small saucepan, combine the remaining 1/2 cup milk, butter, and white chocolate and melt over low heat. Set aside.
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Combine the two mixtures in the blender, adding milk as needed to smooth.
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Use the pistachio cream in the cake or pastry of your choice, or transfer it to a container and store it sealed in the fridge for up to 2 weeks. This recipe makes 1 cup of Italian Pistachio Cream.
Source: Insidetherustickitchen.com
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