From Ａｈ＊ｍｉ's kitchen in Japan. 
Pistachio Cream or Soft Caramel
When cooled, this pistachio cream resembles soft caramel.
The origin of this recipe: I wanted to create a cream that highlights the flavor of pistachio powder.
Pistachio Cream or Soft Caramel
When cooled, this pistachio cream resembles soft caramel.
The origin of this recipe: I wanted to create a cream that highlights the flavor of pistachio powder.
Open in Cookpad AppSteps
- 1
Place the pistachio powder in a pot and roast it. Use low to medium heat to avoid burning. Once roasted, remove and let it cool.
- 2
Add the heavy cream and sugar to the pot and simmer while stirring.
- 3
When simmering over medium to high heat, keep stirring from the bottom of the pot to prevent burning or boiling over.
- 4
Once it reaches a thick consistency, add the roasted pistachio powder and simmer a little more.
- 5
When it reaches your desired thickness, add the raw pistachio powder and mix well.
- 6
Once done simmering, turn off the heat, pour into a container, and let it cool. It will become firmer as it cools.
- 7
Scoop with a spoon and enjoy a texture similar to soft caramel.
(Depends on the simmering time)
- 8
Wrap in parchment paper and chill in the refrigerator before cutting.
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