Pistachio Cream with White Chocolate

Instructions

Blanch and peel pistachios to get a vibrant green color.

Place pistachios in a large bowl and pour boiling water over them. Let the pistachios sit for 1-2 minutes.

Drain and transfer them to an ice bath to cool.

Transfer the pistachios to a clean kitchen towel.

Rub the pistachios with the clean kitchen towel or between your fingers to remove the skins.

Lightly toast the pistachios.

Spread the peeled pistachios on a baking sheet and toast at 300°F (150°C) for 5-7 minutes.

Let them cool completely.

Melt the white chocolate.

Heat the white chocolate with whipping cream over low heat and stir until smooth.

Set aside until ready to use.

Blend the pistachios.

Transfer the pistachios into the bowl of a food processor.

Pulse the pistachios until they are finely ground. Keep blending until they release their natural oils. Stop occasionally to scrape down the sides.

Add melted white chocolate mixture, butter (if using), honey, vanilla extract, almond extract (if using) and salt to the pistachios.

Blend until completely smooth and creamy. If it is too thick, gradually add more cream and blend until smooth.

Transfer to a jar and refrigerate for up to 2 weeks.

If it thickens too much in the fridge, let it come to room temperature.

Dessert