This pistachio cream is perfect for breakfast, spread over spelt or wholemeal toast. Due to its high quantity of sugar it should be consumed in moderation. A delicious alternative to almond butter or cashew nut butter. Recipe adapted from Gustissimo.
INGREDIENTS
100 gr pistachios, shelled
30 gr unrefined sugar
METHOD
Blanch the shelled pistachios in boiled water for 3-5 minutes until you can remove the papery skins that envelop them.
Transfer the pistachios onto a baking tray and roast at 160 degrees Celsius for 5 minutes.
Boil a glass of water with the sugar and cook until the sugar is caramelised (about 10 minutes). Turn the heat to the lowest setting and add the pistachios: cook for a further 12 minutes stirring regularly. If the mixture gets too dry, add more boiling water in very small quantities.
Leave the mixture to cool down and blend to a fine paste. If the mixture is not smooth, add a little boiling water to loose it but not too much as you don’t want it to become runny. Keep in the fridge.
- 100 gr pistachios, shelled
- 30 gr unrefined sugar
- Blanch the shelled pistachios in boiled water for 3-5 minutes until you can remove the papery skins that envelop them.
- Transfer the pistachios onto a baking tray and roast at 160 degrees Celsius for 5 minutes.
- Boil 1/2 glass of water with the sugar and cook until the sugar is caramelised (about 10 minutes). Turn the heat to the lowest setting and add the pistachios: cook for a further 12 minutes stirring regularly.
- Leave the mixture to cool down and blend to a fine paste.