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Pistachio cream

White fluted bowl with pistachio cream in it. Silver spoon showing interior of cream. Pistachios scattered around on a white tablecloth. For pistachio cream recipe.

Pistachio trees were introduced to the ancient Romans from Asia and became a widely used nut in cuisines throughout southern Europe.  Dishes featuring pistachios include baklava and halva from Greece and Turkey, kulfi from India and pistachio ice-cream from Italy.  It is possible that cooking with pistachios arrived in Britain when those on the Grand Tour spread the word about such pistachio-based foods and they began to be imported.  This recipe is based on that of Hannah Glasse in The Art of Cookery, Made Plain and Easy (1747).

Equipment

  • Weighing scales
  • Measuring jug
  • Food processor
  • Mixing bowl
  • Electric hand whisk
  • Saucepan
  • Serving bowl

Preparation method

  • Place the nuts in a food processor and process until the nuts are ground but not a powder.
  • Whisk the cream with the egg yolks and place in a saucepan with the nuts.
  • Heat gently until thick.
  • Place in a shallow dish and allow to cool before placing in the fridge for at least 2 hours.
  • Decorate with roughly chopped pistachios.

Georgian

Serves:
6
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 200 g pistachio kernels
  • 600 ml double cream
  • 2 medium egg yolks

For decoration

  • 100 g pistachio kernels, roughly chopped

Nutrition

Nutrition Facts
Pistachio cream
Serving Size
 
156 g
Amount per Serving
Calories
638
Percent of Daily Value*
Fat
 
60
g
92
%
Saturated Fat
 
27
g
169
%
Cholesterol
 
174
mg
58
%
Potassium
 
614
mg
18
%
Carbohydrates
 
17
g
6
%
Fiber
 
5.3
g
22
%
Sugar
 
6.8
g
8
%
Protein
 
14
g
28
%
Calcium
 
126
mg
13
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Dessert, Georgian, Pistachios

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace