Step 1

I always start by boiling the shelled pistachios for 3 minutes to soften them. Then drain them and set them on a clean tea towel to dry.

Step 2

Then use the tea towel to rub the pistachios to loosen the skins. You want to separate the pistachios from the skins. This step does take a little time but I promise it’s worth it. If you don’t remove the skins your pistachio cream won’t be lovely and vibrant green and will taste slightly more bitter, not in a bad way, it’s still good! But this way is really really good. Once you’re done, pop the pistachios into a food processor and discard the skins.

Step 3

Add the icing sugar and just a splash of milk. Blend for around 5 minutes until the pistachios turn into a smooth pistachio paste, scraping down the sides every minute or so. Be patient – to begin with, it will resemble breadcrumbs but eventually, it will turn into a paste – this is important.

Step 4

Meanwhile, pop the butter, white chocolate and the rest of the milk into a heatproof bowl set over a pan of gently simmering water. Allow to melt slowly, stirring every now and then. Once melted, remove from the heat.

Step 5

Scoop the pistachio paste into a blender and then pour in the melted white chocolate mixture. Blend until extra creamy and silky smooth.