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Perfect Pistachio Dessert

This dreamy pistachio cream dessert is a luxurious treat that combines a buttery biscuit base with a velvety pistachio cream layer.
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Prep Time 30 minutes
Cook Time 5 minutes
Course Dessert
Cuisine Fusion
Servings 8
Calories 380 kcal

Equipment

  • Saucepan
  • Food processor or blender
  • Mixing bowl
  • Whisk or electric mixer
  • 9-inch springform pan or individual dessert glasses
  • Spatula
  • Zip-top bag and rolling pin (if not using a food processor)

Ingredients
  

  • 1 cup Unsalted pistachios (shelled)
  • 1/4 cup Granulated sugar
  • 1/4 cup Water
  • 1 cup Heavy cream (chilled)
  • 1/4 cup Powdered sugar
  • 1/2 tsp Vanilla extract

Instructions
 

  • Step 1: Prepare the Pistachio Paste
    Blanch the pistachios: Boil water in a saucepan. Add pistachios and boil for 1-2 minutes. Drain and rinse under cold water. Gently rub pistachios to remove their skins.
    Blend the pistachios: Use a food processor to grind the pistachios into a coarse powder. Gradually add sugar and water, blending for 3-5 minutes until smooth. Set aside.
    A Smooth, Rich Pistachio Paste Being Poured Into a Glass Bowl, Surrounded by Scattered Pistachios
  • Step 2: Make the Biscuit Base
    Crush the biscuits: Use a zip-top bag and rolling pin, or a food processor, to crush biscuits into fine crumbs.
    Combine with butter: In a bowl, mix crushed biscuits with melted butter until the texture resembles wet sand.
    Press into the pan: Evenly press the mixture into the base of a springform pan or dessert glasses. Chill in the refrigerator while preparing the cream layer.
    A Hand Pressing a Buttery Biscuit Crumb Mixture Evenly Into the Base of A Springform Pan
  • Step 3: Whip the Cream
    Chill tools: Place your mixing bowl and whisk in the freezer for 10 minutes.
    Whip cream: Whip heavy cream in the chilled bowl until soft peaks form. Add powdered sugar and vanilla extract, and whip to stiff peaks.
    Incorporate pistachio paste: Gently fold pistachio paste into the whipped cream until fully combined.
  • Step 4: Assemble the Dessert
    Layer the cream: Pour the pistachio cream over the biscuit base. Smooth the top with a spatula.
    Chill: Refrigerate for at least 4 hours, or overnight, to set.
    Smooth Pistachio Cream Being Poured Into a Foil-Wrapped Springform Pan Placed in A Water Bath
  • Step 5: Garnish and Serve
    Add garnish: Sprinkle chopped pistachios and white chocolate shavings on top.
    Serve: Remove sides of the springform pan, slice into portions, and serve chilled.
    A Finished Pistachio Cheesecake Being Garnished with Chopped Pistachios on Top for An Elegant Presentation

Video

Notes

Cooking Tips

  • Fresh pistachios: Opt for vibrant green, unsalted pistachios for the best flavor and color.
  • Blanching is key: Removing the skins ensures a smooth pistachio paste and enhances the green color.
  • Avoid over-whipping cream: Over-whipped cream can become grainy. Stop as soon as stiff peaks form.
  • Layer variations: Add a drizzle of chocolate ganache or a sprinkle of sea salt to elevate flavors further.
Keyword Creamy Desserts, Easy Recipes, Fusion Cuisine, No Bake Dessert, Pistachio Dessert