Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk (optional, for desired consistency)
Instructions
- Step 1: Roast the pistachios in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let them cool completely.
- Step 2: Once cooled, add the pistachios to a food processor and process until finely ground, scraping down the sides as needed.
- Step 3: In a separate bowl, whisk together the heavy cream, sugar, softened butter, honey, vanilla extract, and salt until well combined.
- Step 4: Gradually add the ground pistachios to the wet ingredients, mixing until a smooth, creamy paste forms. If the mixture is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Step 5: Transfer the pistachio cream to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the cream to firm up.
Notes
- Store your creamy pistachio delight in an airtight container in the refrigerator for up to 5 days.
- For a smoother, warmer treat, gently reheat small portions in the microwave for short intervals, stirring frequently to prevent scorching.
- Spoon this luscious cream onto fresh biscotti, use it as a decadent filling for pastries, or simply enjoy it with a dollop of whipped cream.
- To intensify the pistachio flavor, lightly toast the pistachios before grinding for a deeper, more complex aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American