Modern Pistachio Cream

Ingredients

• 0.5 pound Pistachio kernels (About 2 cups)
• 2 cups Boiling water (For blanching)
• 2 cups Cold water (For cooling)
• 1 tablespoon Orange flower water
• 2 handful Fresh spinach leaves (For natural coloring)
• 2 cups Heavy cream
• 0.25 cup Powdered sugar (Or to taste)

Instructions

1. 1Bring a pot of water to a boil. Add the pistachio kernels and boil for 1-2 minutes. Immediately transfer the pistachios to a bowl of cold water to stop the cooking process. This helps loosen the skins.
2. 2Rub the skins off the pistachios. This is easiest to do while they are still slightly wet.
3. 3Wash the spinach leaves thoroughly. Place them in a blender with a small amount of water (about 1/4 cup). Blend until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to extract the green juice. This is your natural food coloring.
4. 4In a food processor, combine the peeled pistachios and orange flower water. Process until a smooth paste forms. If the mixture is too dry, add a tiny bit of water or more orange flower water.
5. 5In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
6. 6Gently fold the pistachio paste into the whipped cream until well combined. Add the spinach extract, a few drops at a time, until you reach your desired shade of green. Be careful not to overmix, as this can deflate the cream.
7. 7Transfer the pistachio cream to a serving bowl or individual dessert cups. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with chopped pistachios or fresh berries, if desired.