You can combine this cream with a savory spread or cream for pastries and cakes. From those given in the recipe, you will choose only according to your taste, because I don't like too sweet creams. It is made simply and quickly. Follow recipe.
Ingredients: simple, total time: 20 min.
400 g pistachio without shells/ roasted 10 min, 180 °C
50 ml peanut oil/ or olive oil EVO
sterile jars
Preparation:
Toast the pistachios without the shell in oven at 180 °C for about 10 minutes.
After the spinning time, take it out and cool it down.
Take a blender and crush the pistachios into fine crumbs.
Add oil, and continue to blend, until creamy for 6 minutes.
Pack the cream in sterile jars, keep in the refrigerator for up to 6 days!
Buon appetito!
NOTE:
You can make sweet or savory cream from this cream, depending on what you need.
If you are making savory for 100 g pistachios:
1 Tablespoon of olive oil,
1/4 teaspoon of salt,
30 g of ground non salted peanuts (optional),
These are the combinations I have offered.
If you are making for pastries, croissants or cakes, the ingredients for 100 g of pistachios are:
100 g of melted white chocolate,
1 Tablespoon of melted butter,
50 g powdered sugar (optional) if you add white chocolate, not needed!
1 Tablespoon sweet cream.
In principle, I don't like too sweet creams, but I recommend that you try it beforehand and make it according to your taste!
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