Italian Pistachio Cream (Crema al Pistacchio)

4.86 from 28 votes

Italian Pistachio Cream (Crema al Pistacchio)

Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: Italian

Servings: heaped cup (300g)

Author: Emily Wyper

Ingredients

1 heaped cup shelled unsalted raw pistachios (150g)
3/4 cup whole milk (180ml)
2 tbsp unsalted butter (30g)
3.5 oz white chocolate (100g/about 1 cup)
1 tbsp powdered sugar (icing sugar)

Instructions

Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.
Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them.
Add the pistachios to a food processor with only 1/4 cup (60ml) of the milk and 1 tbsp of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage.
Put the remaining milk (1/2 cup/120ml), butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside.
Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired (there’s no need to heat the milk up first).
The pistachio cream will keep well in the fridge for 2 weeks. See notes for delicious ways to use it.

Video

Notes

Peel the skins - you'll noticed that shelled pistachios have a brown skin over all of part of the outside. If you don't peel the pistachios the skins will cause the cream to be slightly gritty with black/brown flecks.
How long does it last? It'll keep well (covered) in the fridge for up to 2 weeks. The top will become darker but just give it a mix. If it's thickened too much you can add it back to the blender with a splash of milk to loosen.

Nutrition