Pistachio Cream & Chocolate
Happy Birthday Curdis Cooks! It has been a year full of chopping, mixing, slicing and dicing. I have been fortunate enough to have the best ingredients available to me, and am inspired with every corner I turn here at the shop. I am also fortunate to be surrounded by coworkers who are as equally passionate about food and cooking. They are supportive and inspiring, and always up to the task of tasting. Thanks to all of you who have tuned in for the recipes. I hope you have found them to be fun and tasty, and I always welcome any questions or feedback. This week’s Pistachio Cream comes from the creative kitchen of Kiri, one of our mongers. She’s a mad baker and is fearless when it comes to creativity. This super easy whipped creation will make any dessert deliciously nutty!
1 cup heavy cream, chilled
1 tablespoon Vincente Cream of Pistachio*
4 tablespoons L’epicurien Chocolate Pistachio Spread*
4 vanilla cupcakes or scoops of vanilla ice cream
1/4 cup pistachios, shelled and chopped
*Items with an asterisk can be found at The Cheese Shop of Salem!
With an electric mixer on high speed, beat cream until stiff peaks form, about 2 minutes. At this point, the whipped cream can be stored in the refrigerator until you are ready to serve. The pistachio cream should be added right before using and served immediately.
Add in the pistachio cream and beat for another 30 seconds, until just combined.
Top your cupcakes or ice cream with a tablespoon of the chocolate spread, sprinkle of salt, a dollop of the pistachio cream, and garnish with the chopped pistachios.