Italian Pistachio Cream (Print Version)
# Ingredients:
→ Key Components
01 -
100 g peeled pistachios
02 -
4 medium-sized egg yolks
03 -
80 g sugar (granulated)
04 -
45 g starch (corn)
05 -
½ teaspoon vanilla essence
06 -
½ liter full-fat milk
# Instructions:
01 -
Boil a medium pot of water and toss in the peeled pistachios. Cook for roughly 4 minutes, then drain and transfer them onto a clean towel. Fold the towel over, rubbing to help the skins come off. Separate the skins and discard them. Blend the pistachios with about 60ml of milk in a food processor. Keep blending, scraping the sides about 3-4 times, until it turns into a creamy texture after 5 minutes. Set aside.
02 -
Use an electric mixer to whip up the egg yolks, sugar, and cornstarch in a mixing bowl until it looks foamy and pale. This usually takes about 5 minutes. Set the mixture aside once done.
03 -
Pour the starchy yolk mixture into the blender with the pistachio paste. Give it a blend until the result is creamy and smooth. Keep this mix to the side.
04 -
Heat the rest of the milk in a saucepan over medium heat until it’s almost boiling. As soon as it starts to bubble softly, take it off the heat.
05 -
Gradually whisk small portions of the pistachio blend into the warmed milk while constantly stirring. This helps everything combine smoothly. Place the saucepan back on low heat once it’s all mixed.
06 -
Cook the mixture on low heat, stirring all the while, for 3 to 4 minutes or until it noticeably thickens. Don’t let it boil! Keep the temperature under 85°C (185°F), and if necessary, take it off the burner for a bit to cool.
07 -
Once the cream is thick enough to stick to the back of a spoon, take it off the heat. Stir in the vanilla extract, pour the cream into a glass dish, and cover it tightly with plastic wrap (pressing it directly on the cream’s surface to stop a film from forming). Refrigerate it for at least 3 hours before using.
# Notes:
01 -
Store it in a sealed container in the fridge, and it will stay fresh for up to 14 days.
02 -
Works great as a filling for crostatas, pies that don’t need baking, cakes, or pastries.