My husband and I were recently guests for a fun cooking experience at The Cookery in Johannesburg. We were hosted by Chef and owner, Paul, his manager Emilio and Kitchen Aid for a truly memorable experience. We spent the evening cooking with like minded individuals , sharing food stories and making new friends. One of the dishes we were tasked with preparing was this pistachio créme… this recipe blew me away! Think of it as pistachio Nutella, silky, rich, beautifully decadent and the most gorgeous colour of course. Paul had us spread this over a chocolate & almond torte ( See previous recipe) but you could use this créme in so many! Spread on toast, drizzled over ice cream, blobs of it on some waffles or on a spoon, straight out of the jar!

Ingredients

  • 100g pistachio’s shelled & peeled
  • 150ml coconut milk
  • 100g organic cocoa butter
  • 60g sugar
  • 1 tsp tapioca flour
  • 1 tsp vanilla extract
  • ½tsp salt

 Method

  1. Dry roast the pistachios in a pan over a high heat until just toasted. Take off the heat and place the nuts in a bowl with the coconut milk to soak for at least 30 minutes
  2. Place the cocoa butter in a metal bowl and rest it over a saucepan of gently simmering water ( Make sure the bowl does not touch the water) Melt the cocoa butter gently. Set aside to cool slightly
  3. Place the nuts, half the coconut milk, sugar, vanilla & salt in a blender and blitz until smooth
  4. Now, with the blender running, pour the melted cocoa butter into the pistachio mixture in a thin,  steady stream
  5. Check the consistency and add more coconut milk if neccessary
  6. Place the pistachio créme in a small saucepan with the tapioca powder and cook over a low heat until just hot to cook the tapioca
  7. Transfer to a clean bowl or jar and leave to cool

The créme will set if stored in the fridge, warm through for a few seconds in the microwave to get it spreadable