Pistachio Cream
Directions
- 1Break the white chocolate into small pieces and place them in a heatproof bowl.
- 2Break the white chocolate into small pieces and place them in a heatproof bowl.
- 3Break the white chocolate into small pieces and place them in a heatproof bowl.
- 4Add 3 tablespoons of grapeseed oil to the bowl.
- 5Add 3 tablespoons of grapeseed oil to the bowl.
- 6Add 3 tablespoons of grapeseed oil to the bowl.
- 7Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth.
- 8Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth.
- 9Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth.
- 10Set aside to cool slightly.
- 11Set aside to cool slightly.
- 12Set aside to cool slightly.
- 13In a food processor or high-speed blender, add the blanched, roasted pistachios.
- 14In a food processor or high-speed blender, add the blanched, roasted pistachios.
- 15In a food processor or high-speed blender, add the blanched, roasted pistachios.
- 16Process until they become a smooth butter.
- 17Process until they become a smooth butter.
- 18Process until they become a smooth butter.
- 19With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios.
- 20With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios.
- 21With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios.
- 22Blend until the mixture becomes smooth and creamy.
- 23Blend until the mixture becomes smooth and creamy.
- 24Blend until the mixture becomes smooth and creamy.
- 25Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
- 26Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
- 27Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
- 28If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
- 29If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
- 30If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
- 31Transfer the finished pistachio cream into an airtight container.
- 32Transfer the finished pistachio cream into an airtight container.
- 33Transfer the finished pistachio cream into an airtight container.
- 34Store it in the refrigerator for up to 2 weeks.
- 35Store it in the refrigerator for up to 2 weeks.
- 36Store it in the refrigerator for up to 2 weeks.
Ingredients
- 200 g pistachios, blanched, skinned, and roasted
- 200 g pistachios, blanched, skinned, and roasted
- 200 g pistachios, blanched, skinned, and roasted
- 125 g white chocolate
- 125 g white chocolate
- 125 g white chocolate
- 3 tbs grapeseed oil
- 3 tbs grapeseed oil
- 3 tbs grapeseed oil
- 0.5 g sea salt flakes
- 0.5 g sea salt flakes
- 0.5 g sea salt flakes
Equipment
heatproof bowldouble boilerfood processor or high-speed blenderairtight container