Pistachio Cream Italian Style Recipe
Introduction
Pistachio Cream Italian Style is a luscious, nutty dessert cream perfect for impressing guests or enjoying a special treat. Made with toasted pistachios, rich mascarpone, and whipped cream, it offers a smooth, flavorful experience that can be served with fresh berries or crunchy brittle.
Ingredients
- 1 1/2 cups (about 7 ounces) shelled, unsalted pistachios
- 2 tablespoons neutral oil such as grapeseed or sunflower
- 1/4 teaspoon fine salt
- 1 cup heavy cream (minimum 35% fat), very cold
- 6 tablespoons powdered sugar, sifted
- 1/4 cup mascarpone cheese, cold
- 2 to 3 tablespoons pistachio paste, to taste
- 1/2 teaspoon vanilla extract (optional)
- Chopped pistachios for garnish
- Pistachio brittle, crushed for garnish
- Fresh raspberries or strawberries
- Powdered sugar for dusting
Instructions
- Step 1: Preheat your oven to 350°F. Spread the pistachios in an even layer on a baking sheet and toast them for 8 to 10 minutes, stirring once halfway through, until fragrant and lightly golden. Watch closely to avoid burning.
- Step 2: Let the pistachios cool slightly, then rub them vigorously in a clean kitchen towel while still warm to remove most of the skins for a smoother, greener paste. It’s fine if some skins remain.
- Step 3: Transfer the pistachios to a food processor. Add neutral oil and salt. Blend, scraping down the bowl as needed, until a smooth, thick paste forms, about 5 to 10 minutes. Add extra oil by the teaspoon if it feels too dry, aiming for a creamy consistency.
- Step 4: Store the pistachio paste in an airtight container in the refrigerator for up to 2 weeks. Stir before use if oil separates.
- Step 5: Chill your mixing bowl and whisk attachment in the freezer for 15 to 20 minutes. Make sure the heavy cream and mascarpone cheese are very cold before starting.
- Step 6: In the chilled bowl, combine the heavy cream and sifted powdered sugar. Whip with a mixer or whisk on medium then high speed until soft peaks form. Avoid overwhipping to prevent graininess.
- Step 7: Reduce mixer speed to low and gently mix in the mascarpone cheese until smooth and combined. Stop mixing promptly.
- Step 8: Fold in 2 tablespoons of pistachio paste and vanilla extract if using. Taste and add more pistachio paste to adjust flavor as desired.
- Step 9: Cover the cream with plastic wrap directly on the surface and chill in the refrigerator for at least 30 minutes to let flavors meld and the cream set.
- Step 10: Before serving, gently stir the cream. Spoon into dishes and garnish with chopped pistachios, crushed pistachio brittle, fresh raspberries or strawberries, and a light dusting of powdered sugar.
Tips & Variations
- Use freshly shelled pistachios for the best flavor and color in your paste.
- If you don’t have a food processor, a strong blender can work but may require more scraping and patience.
- For a vegan version, substitute heavy cream with coconut cream and mascarpone with a plant-based alternative.
- Add a hint of lemon zest to the cream for a bright contrast to the nutty flavor.
- Serve over pound cake or alongside espresso-soaked ladyfingers for an easy dessert twist.
Storage
Store the prepared pistachio paste in an airtight container in the refrigerator for up to 2 weeks. The finished pistachio cream should be kept covered in the fridge and consumed within 2 days for best texture and freshness. Gently stir before serving if it separates. Reheat is not recommended as the whipped texture will be lost.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pistachio paste ahead of time?
Yes, pistachio paste can be made up to two weeks in advance and refrigerated. Just stir it before use if the oil separates.
What can I use instead of mascarpone cheese?
If mascarpone is unavailable, you can substitute with cream cheese softened to room temperature, though the flavor will be slightly different.
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Pistachio Cream Italian Style Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pistachio Cream Italian Style recipe offers a rich and creamy dessert featuring freshly toasted pistachios transformed into a luscious pistachio paste blended into sweetened whipped cream and mascarpone. Perfectly silky with a nutty depth, this dessert is enhanced with optional vanilla and garnished with chopped pistachios, brittle, and fresh berries for an elegant treat.
Ingredients
Scale
Pistachio Paste
- 1 1/2 cups (about 7 ounces) shelled, unsalted pistachios
- 2 tablespoons neutral oil such as grapeseed or sunflower
- 1/4 teaspoon fine salt
Pistachio Cream
- 1 cup heavy cream (minimum 35% fat), very cold
- 6 tablespoons powdered sugar, sifted
- 1/4 cup mascarpone cheese, cold
- 2 to 3 tablespoons pistachio paste, to taste
- 1/2 teaspoon vanilla extract (optional)
Garnishes
- Chopped pistachios
- Pistachio brittle, crushed
- Fresh raspberries or strawberries
- Powdered sugar for dusting
Instructions
- Toast the Pistachios: Preheat your oven to 350°F. Spread the shelled pistachios evenly on a baking sheet and toast them for 8 to 10 minutes, stirring once midway, until they become fragrant and lightly golden. Keep an eye on them to prevent burning.
- Skin the Pistachios: Once toasted, let the pistachios cool slightly. While still warm, vigorously rub them in a clean kitchen towel to remove most of their skins, which helps create a smoother and greener pistachio paste, though removing every bit isn’t necessary.
- Process with Oil and Salt: Transfer the pistachios to a food processor. Add the neutral oil and fine salt. Blend, scraping down the sides as needed, until a smooth, thick, and creamy paste forms, about 5 to 10 minutes. If the mixture seems too dry, add more oil a teaspoon at a time to reach a spreadable consistency.
- Store the Pistachio Paste: Place the pistachio paste in an airtight container and refrigerate. It can be stored for up to 2 weeks. Stir before using again if any oil separates on top.
- Chill Mixing Tools and Ingredients: To prepare the cream, place your mixing bowl and whisk attachment in the freezer for 15 to 20 minutes. Make sure the heavy cream and mascarpone cheese are cold for the best whipping results.
- Whip the Cream and Sugar: In the chilled bowl, combine the cold heavy cream and sifted powdered sugar. Whip on medium speed, then increase to high, until soft peaks form. Be careful not to overwhip to avoid graininess.
- Incorporate Mascarpone: Lower the mixer speed to low and add the cold mascarpone cheese. Mix just until combined and smooth, stopping immediately to prevent graininess.
- Fold in Pistachio Paste and Vanilla: Add 2 tablespoons of the pistachio paste along with vanilla extract, if using. Gently fold with a spatula until fully incorporated. Taste and add more pistachio paste up to 3 tablespoons total, according to your preference.
- Chill the Cream: Cover the cream directly with plastic wrap and refrigerate for at least 30 minutes. This rest allows the flavors to meld and the cream to set properly.
- Serve and Garnish: Before serving, gently stir the cream to refresh its texture. Spoon it into serving dishes and garnish with chopped pistachios, crushed pistachio brittle, fresh raspberries or strawberries, and a light dusting of powdered sugar for an elegant presentation.
Notes
- Removing pistachio skins is optional but improves paste color and smoothness.
- You can adjust pistachio paste quantity in the cream depending on how intense you want the flavor.
- Keep all dairy ingredients very cold for optimal whipping results.
- Store leftover pistachio paste refrigerated in an airtight container for up to 2 weeks.
- Garnishes are flexible and can be adjusted to seasonal fruits or preferred nuts.
- Use a high-quality neutral oil to avoid overpowering the pistachio flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio cream, Italian dessert, pistachio paste, mascarpone cream, whipped cream dessert, nutty cream, elegant dessert
