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This is a new ingredient for me so I was learning as I went along. Right out of the jar it is reminiscent of peanut butter in texture but a little firmer, less oily. Breakfast is a fundamental meal, so why not make it a moment of pure pleasure? Pistì pistachio cream is ideal for spreading on rusks, bread and even biscuits. A substantial breakfast full of energy to face the day is always a great idea!
This recipe uses common ingredients for the most part. The one 'specialty' item is the Pisti from Costco. It is on the shelf where the peanut and almond butters are found. No more artificial green color, and no more pistachio ice cream reserved for special days. Thanks to this great pistachio derivative, you can make pistachio ice cream any time of the year. It gives a hint of that green color to the ice cream without being artificial. Or for a small moment of gluttony, a teaspoon of Pistì cream after lunch, perhaps accompanied by a good coffee, is a simply sublime combination. There are only a few a common ingredients in the crumb cake so this is super easy to make- although you would not guess it from the taste! Winning!!Another way to enjoy this nutritious dessert is to drizzle pistachio paste over the ice cream before serving it. Besides the regual kitchen tool like a mixer or blender the springform pan is needed to be able to tranfer the cheesecake to a serving plate.
This cheesecake is so versatile. You can make it a day ahead and keep well covered in the fridge until you are ready to serve it. Just choose whether to eat it in spoonfuls, as a topping, as the main ingredient of a cake, or simply spread on a slice of bread! But don’t worry dear reader, our spread contains good and genuine ingredients: such as milk of Italian origin, obviously the best pistachio and does not contain palm oil, but extra virgin olive oil. Ingredients that put together create a velvety cream with an unmistakable flavor, perfect to be enjoyed at any time of the day.
Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them (photo 3 & 4). See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
Ingredients
The pistachio cream will keep well in the fridge for up to 2 weeks. See notes for delicious ways to use it. Ways to use it
The crumb cake is dead easy but cold butter is the key. Use a pastry cutter like you would for pie crust to cut the butter into the flour mixture. Refrigerate before baking to ensure the butter lumps will give the cake a light texture. Add the pistachios to a food processor with only ¼ cup (60ml) of the milk and 1 tablespoon of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage (photo 5 & 6). Pisti pistachio cream Butter cut in to flour mixture Base of Crumb cake Pistachio cream layer Topping on Crumb cake Crumb cake fresh out of the oven Crumb cake topped with icing sugar and crushed pistachios Pistachio cream crumb cake served! Other Pistachio cream recipes
Directions
Serve the ice cream with pistachios on it’s own or with your favorite garnishes. You can freeze some for later, and use it make other dessert recipes like Fruit Salad with Ice Cream or Falooda. How good is Pistì pistachio cream? But how could I eat it? Or rather, with what? And above all, how can I stop eating it? Well, there is an answer to all questions except the last one: Pistì pistachio cream is so inviting and tasty that it is almost impossible not to continue to immerse the spoon in the jar. Put the remaining milk, butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside (photo 7 & 8). This Pistachio Cheesecake is super creamy and nutty and uses Pisti pistachio cream from Costco to keep it simple!
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