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
