Directions 7 steps | 30 Minutes
Measure and prep all ingredients.
In the bowl of a food processor, add the pistachios, half of the sugar and half of the cream.
Blend to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness and moisture content of the pistachios.
In a small pot over medium-low heat, heat the remaining half of the cream and sugar. Add the white chocolate and the salt. Mix to form a smooth but slightly oily mass.
In a mixing bowl, stir the white chocolate mixture and the pistachio mixture together.
Transfer the pistachio cream into a jar.
Stored in the refrigerator, the pistachio cream will last for ten days. Enjoy!
If using kosher salt, be sure to use Diamond Crystal kosher salt.