Turning green into gold: The irresistible allure of pistachio cream
All you need to do is make pistachio cream this way once, and you'll see you can't live without it. It has a beautiful green colour, an intense nutty aroma, and an irresistible sweet and salty taste. The roasted pistachio cream is perfect for cakes and desserts and a spread for sandwiches, toast, coffee, and tea.
2 December 2024 07:32
Pistachio cream is simple to make, provided you have a high-quality blender that can turn the nuts into a smooth paste. Also, choose quality ingredients. The base of the cream consists of unshelled, unsalted, and unroasted pistachios, preferably Sicilian, and grapeseed oil.
The wealth of nutrients in intriguing pistachios
Green nuts' distinctive flavours are a valuable source of healthy fatty acids. They help lower bad cholesterol, reducing the risk of heart disease. They also provide protein, which is an essential building block for tissues.
Furthermore, pistachios contain antioxidants that fight free radicals. They are rich in B vitamins and minerals like potassium, phosphorus, magnesium, copper, and zinc. They support brain function, stimulate proper nerve connections, and provide a feeling of fullness. For good reason, they are recommended for those working on weight loss.
Preparing pistachios for a delicious homemade cream
Pistachios need to be shelled. It’s not as complicated as shelling walnuts but also requires work. Pistachio shells usually crack when squeezed with your fingers, but sometimes you may need something harder, like a wooden spoon.
Inside, you'll find a green nut covered with purple skin. This also needs to be removed using a small kitchen knife or a vegetable peeler. You can soak pistachios without the outer shell in boiling water to simplify the task. The hot water softens the purple skin, making it easier to peel off.
Recipe for pistachio cream
To prepare 200 grams of pistachio cream, you'll need:
- 85 grams of shelled pistachios,
- 140 grams of white chocolate,
- 55 grams of grapeseed oil,
- a pinch of salt.
Preparation
- Spread the shelled pistachios flat on a baking sheet lined with parchment paper. Preheat the oven to 185 degrees Celsius and bake for 10 minutes. Remove and let them cool.
- Blend the cooled pistachios with salt into a fine powder.
- Melt the white chocolate in a water bath, stirring until smooth and consistent.
- Mix the crushed pistachios with grapeseed oil into a smooth paste using a blender.
- Combine the pistachio paste with the warm, but no longer hot, melted white chocolate using a spatula. Mix vigorously to achieve the desired consistency.
