Homemade Pastichio Cream
Tired of sold-out supermarket shelves? Create your own viral, additive-free pistachio cream at home! Inspired by authentic Greek flavors, this easy recipe swaps artificial ingredients for rich Tahini to deliver a premium, nutty taste that beats any store-bought alternative.
Equipment
- 1 double boiler (bain-marie)
- 1 blender
- 1 jar
Ingredients
- 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)
Instructions
- 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.