Description
Combining pistachio paste and cream to create a stable emulsion.
Technical
Pistachio cream is made by combining pistachio paste and cream, with an emulsifier like lecithin or gum arabic. The emulsifier allows the pistachio paste and cream to mix, creating a stable emulsion.
Culinary Significance
Pistachio cream is a popular ingredient in Italian desserts and pastries.
Science
Primary Reaction
emulsification
Parameters
Temperature
10°C optimal
4°C to 20°C range
Refrigerate to prevent spoilage
Time
15 minutes
5 minutes – 30 minutes
Equipment
whiskbowlmeasuring cupsspoonmixing bowl