Equipment
* optional
Ingredients
Pistachio Base
- 100 g unsalted shelled pistachios, roasted or raw
- 120 ml whole milk
Cream and Flavors
- 120 ml heavy cream
- 50 g granulated sugar
- 1 g salt
- 5 g cornstarch
- 15 ml water, cold
- 15 ml amaretto liqueur
Nutrition (per serving)
Method
Place the unsalted shelled pistachios in a food processor. Process for two minutes until finely ground. Pour in the whole milk and continue to blend for one more minute until a relatively smooth paste forms.
In a small bowl, whisk together the cold water and cornstarch to create a smooth, lump-free slurry. Set aside.
In a small saucepan, combine the pistachio milk paste, heavy cream, granulated sugar, and salt. Place over medium heat and bring to a gentle simmer, reaching approximately 85°C or 185°F. Whisk frequently to prevent the milk proteins from scorching on the bottom.
Pour the cornstarch slurry into the gently simmering sauce. Reduce the heat to low and cook for two minutes, whisking constantly until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in the Amaretto liqueur until it is completely incorporated into the warm cream.
Transfer the sauce to a heatproof bowl. Allow it to cool at room temperature for thirty minutes. The sauce will continue to thicken as its temperature drops.
Chef's Notes
- For the most vibrant green color, use raw, blanched pistachios. You can blanch them yourself by boiling for one minute, then rubbing the skins off with a clean kitchen towel.
- When serving with fresh strawberries, try macerating the fruit in a few drops of balsamic vinegar first. The subtle acidity balances the rich, creamy nuttiness beautifully.
- The Amaretto enhances the natural marzipan undertones of the pistachios. If you prefer an alcohol-free version, substitute the liqueur with a few drops of high-quality almond extract mixed with a splash of milk.
- Do not walk away from the saucepan while the dairy is heating. Milk and heavy cream can boil over incredibly fast, creating a stubborn mess on your stovetop.
Storage
Refrigerator: 1 week — Store in an airtight jar. Whisk well before serving as the natural nut oils may separate slightly upon sitting.
