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Italian Pistachio Cream

Velvety, nutty, and luxurious pistachio cream, perfect for desserts, cake fillings, or enjoying on its own.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Dessert
Cuisine: European, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cream
  • 1 cup roasted pistachios unsalted
  • 0.5 cup granulated sugar
  • 2/3 cup whole milk
  • 0.5 cup heavy cream
  • 3 egg yolks large
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 tbsp unsalted butter softened
Optional Garnish & Serving
  • chopped pistachios
  • cocoa powder dusting
  • dark chocolate shavings
  • fresh berries
  • biscotti or wafers

Equipment

  • Ramekins or dessert cups
  • Mixing bowls
  • Saucepan
  • Whisk or hand blender
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C) if roasting raw pistachios. Roast for 8-10 minutes and cool.
  2. Place roasted pistachios in a food processor and pulse until finely ground.
  3. In a saucepan, combine milk, heavy cream, and salt. Heat until warm but not boiling.
  4. In a bowl, whisk egg yolks and sugar until pale and smooth.
  5. Gradually add warm milk-cream mixture to egg yolks while whisking constantly to temper.
  6. Return mixture to saucepan and cook on low until slightly thickened, stirring constantly.
  7. Add ground pistachios and softened butter. Blend with hand blender or whisk until smooth.
  8. Stir in vanilla extract and taste. Adjust sweetness if needed.
  9. Pour cream into ramekins or dessert cups and chill at least 2 hours.
  10. Before serving, garnish with chopped pistachios, cocoa, chocolate shavings, or berries.

Notes

Optional: add a splash of Amaretto or Frangelico for a nutty liqueur flavor.