Maxfacts

Pistacchio cream

A delicate creamy affair, good on its own and versatile with many other dishes – try with pumpkin puree, for example. Crema di pistacchio is a lovely taste of Sicily, where it is traditionally used in pastries and cakes.

Ingredients

• 150 g pistachio paste
• 100 g white chocolate, chopped
• 50 g caster sugar
• 20 g butter
• 50 ml milk

Method

1. In a saucepan, heat milk over modest heat (do not boil), add sugar, butter and chocolate. Keep stirring until everything is dissolved, remove from the heat. While stirring, add milk mixture to the pistachio paste, mix well (if necessary, add a little more milk to obtain a smooth cream). Refrigerate for several hours, serve chilled.