Homemade Pistachio Cream Recipe

• 4 1/2 ounces
• (about 1/2 cup; 127g), chilled to about 40u0b0F (4u0b0C)
• 12 ounces heavy cream (about 1 1/2 cups; 340g)

1. Place the pistachio paste and cream into a measuring cup, blending container, or jar just large enough to accommodate the head of an immersion blender. If the container is too large, the cream layer will not be deep enough for proper blending. If the container is too small, the blades will not reach the paste at the bottom of the jar. Alternatively, the ingredients can be placed in the bowl of a food processor.
2. Process until the mixture is creamy and thick, like a frosting; the time can vary substantially depending on the equipment itself, so closely monitor the texture and body of the cream to find the ideal timing for your equipment. Use immediately, as a topping for cake, ice cream, or fresh fruit tarts, or transfer to an airtight container and refrigerate for up to 1 week.

f, heavy cream

Taken from www.seriouseats.com/recipes/2019/07/homemade-pistachio-cream.html (may not work)