For use in sponges, ice creams and butter creams.
Pistachios (de-shelled and unsalted) – 125g
Water – 4tbsp
Sunflower oil – 2tbsp
Boil water in a saucepan and add in the pistachios. Boil for 2 minutes. Then drain and rub dry with a tea towel – this should remove any left over peel and soften the nuts.
Put the pistachios, water and oil into a blender and whizz into a paste. If it is too stiff add more oil 1tbsp at a time until a thick custard consistency is achieved.
Store in a sealed container in the fridge for 2 days. Or freeze it.