by Elisabeth Duckeck
Wherever I lately surf German internet and social media, everybody is talking about pistachio cream. Especially in Germany this cream became a real hype, most notably a very specific from a German supermarket chain. You can imagine that because of this hype the cream is sold out everywhere.
Being curious about the taste I wanted to try it myself. Unfortunately, in Greece pistachio cream is not known even though pistachios (in Greek “Fistikia Aiginis” [Φιστίκια Αιγίνης]) are very popular as snack or used in all kinds of sweets like Baklava (Μπακλαβάς) or Kataifi (Κανταΐφι).
Homemade Instead of Store-Bought
So I decided to make the cream myself. The problem with pistachio cream from the supermarket is – as it is with all convenient food – that some of the producers use only a small amount of pistachios and/or add all kinds of artificial ingredients and colors to give a nice greenish appearance.
Choosing the Right Nuts is Essential for the Result
Even though I have to admit that pistachio cream from the supermarket is frankly said not much more expensive as homemade (and pistachios are really expensive!), I decided to make the cream myself. As pistachios I use roasted nuts without shell. If you cannot find these you can use unsalted pistachios from the supermarket. Remove the shells and roast on medium heat in a pan for appr. 5-10 minutes.
Last but not least: A Custom Recipe with a Greek Twist
There are really lots of recipes for pistachio cream to find on Google. Everybody has its own ideas. After reading so much about the cream, I finally developed my own recipe and I think it turned out very good. In some recipes they use butter to soften the cream. I decided to used Tahini (ταχίνι) instead (a traditional Greek paste made of sesame seeds), which gives a nice nutty taste. Depending on how creamy you want to have your pistachio cream you also can add some milk. Refrigerated it will still be possible to spread. Without milk it will be quite thick when cooled.
The result will be appr. 250 gr (8.8 oz.) of tasty pistachio cream.
Homemade Pastichio Cream
Equipment
- 1 double boiler (bain-marie)
- 1 blender
- 1 jar
What you need
- 100 gr (½ cup) white chocolate coating
- 150 gr (1¼ cup) roasted pistachio without shell
- 2-3 Tbsp powdered sugar
- 50 gr (3 Tbsp) Tahini
- 1 Pa (1½ tsp) Vanilla sugar
- 50 ml (3½ Tbsp) Milk (optional)
How to prepare
- Add the pistachios in a blender and blend until creamy and the natural oil is coming out. This can take up to 15-20 minutes.150 gr (1¼ cup) roasted pistachio without shell
- Cut the white chocolate coating into small pieces and add into the top bowl of the double boiler.100 gr (½ cup) white chocolate coating
- Bring to boil some water in the bottom pot, large enough to keep the metal bowl with the chocolate on top without touching the water. Melt the chocolate.
- Add the liquid chocolate to the pistachio, add the sugar, Tahini and vanilla sugar (and the milk) and blend again until well mixed.2-3 Tbsp powdered sugar,50 gr (3 Tbsp) Tahini,1 Pa (1½ tsp) Vanilla sugar,50 ml (3½ Tbsp) Milk
- Store in a jar and close well with the lid. Keep refrigerated.
Loved this pistachio cream recipe? Find more ideas for breakfast dishes try out my Homemade Chocolate Spread and follow this link to Do it yourself
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