Pistachio power: The homemade cream transforming desserts
Once you've made pistachio cream this way, you'll realise you can't live without it. It boasts a vibrant 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.
Making pistachio cream is straightforward with a high-quality blender that can turn the nuts into a smooth paste. It's important to choose quality ingredients. The cream's base consists of unshelled, unsalted, and unroasted pistachios, preferably Sicilian, and grapeseed oil.
The wealth of nutrients in intriguing pistachios
Green nuts, with their distinctive flavour, 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.
Moreover, pistachios contain antioxidants that combat 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, pistachios are highly 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 requires some effort. Pistachio shells usually crack when squeezed with your fingers, but sometimes you may need something sturdier, like a wooden spoon.
Inside, you'll find a green nut covered with purple skin. This must also be removed using a small kitchen knife or a vegetable peeler. You can soak shelled pistachios in boiling water to make this task easier. 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 them and allow them to cool.
- Blend the cooled pistachios with salt into a fine powder.
- Melt the white chocolate in a bain-marie, stirring until smooth and consistent.
- Mix the crushed pistachios with grapeseed oil using a blender to form a smooth paste.
- Use a spatula to combine the pistachio paste with the warm, but no longer hot, melted white chocolate. Mix vigorously to achieve the desired consistency.
