PISTACHIO CREAM RECIPE

Recipe

Difficulty: *** | Portion: 150g | Time: Approx. 30min

Would you like to discover the recipe for the pistachio cream most popular with young and old?
OK then you are in the right place! Because today we are going to reveal the recipe for making a cream with a unique and genuine taste. The unique taste is due to the very high percentage of the prized Bronte Pistachio D.O.P. that we will use.
The authenticity comes from the use of only 3 natural ingredients, which are:

Pistachio 150g (click here)
SICILIAN OLIVE OIL2/4 tablespoons according to taste
GROUND RAW CANE SUGAR 5 teaspoons or alternatively plain ground sugar, but less will suffice

Bronte is now known throughout the world for its green gold, the pistachio that grows at the foot of Mount Etna, which accounts for about 90% of the national production. The creamy Bronte pistachio made according to the artisanal Brontese recipe is very rare to find in the supermarket.
You can find it in our store by taking a look at all the our creams.

We should peel the pistachios because the purple skin of the pistachio is more bitter, so the cream will be sweeter even if we use less sugar. We boil water in a small saucepan and add the pistachios for three to four minutes, this will help the pistachios peel. Remember to dry the pistachios well after peeling them, do not leave them wet as this could compromise the next roasting phase.
When you have finished peeling each individual bean, toast the pistachios! Roasting is a delicate part because it has to be done properly, it can be done in a pan over a very low flame for about 10 minutes. Remember not to pile up the pistachios but to spread them well inside the pan and turn them continuously. For a more even roasting we prefer to use the oven, heating it to 100° and placing the pistachios in a low pan for 10/15 minutes, turning them often. TASTE THE PISTACHOKS DURING ROASTING! If you think they are not yet well roasted, let them sit a little longer, if you think they are burning, turn off the heat immediately! Roasting is a delicate phase because it is that process which allows the natural oils of the pistachios to be extracted without burning them;
After roasting them, put them in a blender and chop them very finely, adding the oil as you go;
Let us add sugar to our cream;
Mix everything together and adjust the density of your cream with the olive oil, being very careful, because initially the cream will be very dry, but by blending the mixture well the pistachios will gradually release their essential oils

If you are not satisfied with the consistency of the pistachio cream, you could add 20g of butter, although we opt for a recipe without butter to aim for authenticity!

When finished, store it in the fridge in sterilised jars and consume within a week!