Pistachio Cream

 Ingredients

1 1/4 C raw, unsalted pistachios, shelled

2 TBS unsalted butter

3/4 C whole milk or cream

4 oz good white chocolate chopped (about 1 cup)

2 TBS confectioner's sugar

1/4 tsp kosher salt

Instructions

1. Bring medium-sized pot of water to a boil and add shelled pistachios. Boil for 3 minutes, then drain and place on a clean kitchen towel.

2. Fold towel over to cover, and rub nuts in towel to loosen the skins. Discard the skins. Make sure the nuts are completely dry, then add to the blender.

3. Add butter and 1/4 C milk to a small microwaveable bowl. Heat in 20 second bursts, just until the butter is melted and milk is hot. Add white chocolate and stir until melted. If it needs more melting, heat for another 10-15 seconds and stir.

4. Add 10x sugar and salt to the blender with the nuts. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste.

5. Slowly, add a few TBS at a time of remaining milk until it's the desired thickness. Remember to stop the blender to scrape down the sides. Blend 30 seconds until its smooth, transfer to airtight container til ready to use. Will last 2 weeks in the fridge.

I like to add this to cannoli cream to make a pistachio cannoli.