Pistachio Cream Liqueur
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 5 mins |
| Total Time | 13 hrs 35 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pistachios, with shells, unsalted
- 200 g marzipan paste
- 200 g whipped cream
- 400 ml amaretto
- 300 ml vodka
- 200 g powdered suar
- some food coloring, green, if necessary
Print Recipe
Pin Recipe Instructions
- Remove the shell from the pistachios and then grind them finely with a grain mill or similar. Optionally, you can also put the pistachios in a sturdy plastic bag and smash them as finely as possible with a rubber hammer. However, I recommend passing the liqueur through a fine sieve again at the end.
- Pick up the marzipan mixture.
- Put the whipped cream and pistachio flour in a small saucepan and bring to the boil briefly, stirring constantly. Put the pistachio cream in a bowl and stir with the hand mixer for another 2 minutes at high speed. The mass now turns into a creamy sauce.
- Now gradually add the torn marzipan pieces and stir them in well. Then add the powdered sugar and stir everything in again. Now add the amaretto and vodka and stir everything with a whisk. If you don`t like the color yet, you can add some paste food coloring. (I use Wilton`s for this.)
- Now fill the finished liqueur into empty glass bottles, chill and serve. It is advisable to let the liqueur steep overnight. But it tastes delicious right away.
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