Anita’s Easy and Delicious Homemade Pistachio Cream
This delicious Pistachio Cream you will want to eat it by the spoonful!
Enjoy it as a sweet and nutty spread, drizzle on ice cream or incorporate it into dessert fillings.
Ingredients
1 1/2 cup unsalted shelled raw pistachios
1/2 can (7 ounces) sweetened condensed milk
1 Tablespoon Coconut oil
7 ounces real cocoa butter white chocolate (no chocolate melts)
Preparation
- In a medium size pan toast slightly the pistachios at low heat only for a minute. This will enhance the nutty flavors of the pistachio.
- Meanwhile, use a small sauce saucepan and heat the sweet- condensed milk until thickened for couple minutes or till golden. Set aside.
- Melt your white chocolate over double boiler or just use the microwave. Set aside.
- Transfer the pistachios to a food processor and blitz till smooth and finely grind, almost like a sandy powder. Scrape sides and add melted chocolate.
- Blend again and add warm condensed milk until smooth.
Incorporate coconut oil or use any neutral oil, blend again for couple seconds or till mixture is smooth. - Spoon into a clean sterilized jar. You can store it in a cool pantry up to a week or refrigerate for up to 2 weeks. Bring it to room temperature when ready to use. Enjoy!
