Pistachio Cream
Directions
- 1Break the white chocolate into small pieces and place them in a heatproof bowl.
- 2Add 3 tablespoons of grapeseed oil to the bowl.
- 3Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth.
- 4Set aside to cool slightly.
- 5In a food processor or high-speed blender, add the blanched, roasted pistachios.
- 6Process until they become a smooth butter.
- 7With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios.
- 8Blend until the mixture becomes smooth and creamy.
- 9Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
- 10If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
- 11Transfer the finished pistachio cream into an airtight container.
- 12Store it in the refrigerator for up to 2 weeks.
Ingredients
- 200 g pistachios, blanched, skinned, and roasted
- 125 g white chocolate
- 3 tbs grapeseed oil
- 0.5 g sea salt flakes
Equipment
heatproof bowldouble boilerfood processor or high-speed blenderairtight container
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