Скачать или смотреть Homemade Pistachio Cream

Here is my second attempt at making my pistachio cream. Unlike my first attempt, I was able to get a very pretty vibrant green color on this batch and a nice consistency.
I will share my first batch recipe with some other post where I will be using it.
In this post, you can see that the process is a bit lengthy as you have to remove the skin from the nuts manually. But all you need is a second set of hands and it will be done in ten minutes. Thanks to my little boy Ayaan who is always willing to help mom with her work. He is my assistant with work.😍

Note: I used raw cocoa butter for this recipe. I was worried that the taste might differ but luckily it didn’t. Instead of coconut oil, I chose to use cocoa butter for its smooth silky texture. This pistachio cream tastes amazing and will solidify when placed in the fridge which is normal for nut butter.
Don't soak nuts for too long as we don’t want it to get soggy. They will absorb some water but later on, frying them in cocoa butter will dry the moisture.

You can leave tahini out if you are allergic to peanuts. Tahini is not made of peanuts but I figured my peanut-allergic son finds tahini the same repulsive as peanut butter.

I would say you can make it way healthier than using the commercial brands which are made with hydrogenated fats. So what if the homemade paste isn't as smooth and creamy as the commercial one, at least we know what went in there.
My upcoming recipe uses this paste and I know you all are going to love it.❤️

Homemade Pistachio Cream

200g raw pistachios
2 Oz. raw cocoa butter
1.4 Oz. dry milk powder
10 Oz. powdered sugar
A pinch of sea salt
2 tbsp tahini (optional)
1.5 Oz. white melting wafers
Boiling water for soaking the nuts.

Pour boiling water over the nuts and let them stand for 5 minutes. Then drain them and spread them on a towel. Start rubbing the nuts in the towel to loosen their peel.
Grab yourself a second set of hands and start removing the nuts from the skin. Once all the peels are separated, pour some clean water over the nuts and rinse them clean. Spread them on a clean towel again to dry them.

Melt cocoa butter in a pan and start frying nuts in there slowly on low heat. Fry them around till you see the moisture has evaporated but at the same time try not to brown or burn the nuts.
So, you have to fry on slow heat and keep a close eye on it. Remove from heat and cool it to room temperature.

Transfer to a blender or food processor and blend it well. Add the powdered sugar and dry milk powder to it. Also, add tahini if using and the melting wafers.
Continue blending for about 10 minutes till you get a nice creamy texture. Transfer to a jar and use in your favorite recipes. Or enjoy it on a piece of toast. Yum!