Pistachio cream recipe
 Removing the pistachio skins is the key to a perfect homemade pistachio cream with a bright-green colour and creamy, smooth texture. You can buy ready peeled pistachio nibs, but they are expensive, so it's worth the effort to do it yourself. 150g/5½oz raw, shelled and unsalted pistachios150ml/¼ pint full-fat milk100g/3½oz white chocolate, chopped into small, even pieces30g/1oz unsalted butter, melted3 tbsp icing sugargenerous pinch sea salt1–2 drops almond extract (optional) 150g/5½oz raw, shelled and unsalted pistachios 150ml/¼ pint full-fat milk 100g/3½oz white chocolate, chopped into small, even pieces 30g/1oz unsalted butter, melted 3 tbsp icing sugar generous pinch sea salt 1–2 drops almond extract (optional) Method To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled.Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture.Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily).Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks.