Description
A rich and creamy homemade Italian style pistachio cream.
Ingrédients
L'échelle
- 200g shelled pistachios
- 100g powdered sugar
- 100ml heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast the pistachios in a dry pan over medium heat for 5 minutes.
- Let them cool, then blend until they form a paste.
- Add powdered sugar, heavy cream, vanilla extract, and salt to the pistachio paste.
- Blend again until smooth and creamy.
- Transfer to a jar and refrigerate for at least 2 hours before serving.
Notes
- Use unsalted pistachios for better control of saltiness.
- Adjust sweetness by adding more or less sugar.
- Store in an airtight container in the fridge for up to two weeks.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 5 minutes
- Catégorie: Dessert
- Méthode: Blending
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 2 tablespoons
- Calories: 120
- Sucre: 10g
- De Sodium: 10mg
- La graisse: 10g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 8g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 20mg
Mots-clés: homemade italian style pistachio cream, pistachio spread, dessert spread, Italian cream