Jams & preserves
Pistachio spread
Sweet green pistachio cream, Sicilian style.
VegetarianGluten-free
Ingredients
- 250 g shelled unsalted pistachios
- 100 g white chocolate
- 80 g icing sugar
- 60 g sunflower oil
- 50 g powdered milk
Step-by-step
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- Pulverize the sugar 10 sec/speed 10 and set aside.
- Blend the pistachios 1 min/speed 8 until you get a paste.
- Melt the chopped white chocolate 4 min/50C/speed 2.
- Add the icing sugar and powdered milk, mix 20 sec/speed 6.
- Add the oil and blend 1 min/speed 5-10 for a fine texture.
- Heat 2 min/50C/speed 3 so it is smooth.
- Pour into a jar and let cool before sealing.
Tips
- Use unsalted, bright green pistachios for an intense color.
- Store at room temperature for up to 3 weeks.
- Delicious on brioche or as a filling for chocolates.
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