Tastachio Cream

Ingredients

• 1 cup Tastachio kernels

• 3/4 cup milk

• 2 tbsp unsalted butter

• 3 ½ oz. white chocolate

• 1 tbsp powdered sugar

Directions

1. Using a food processor, add Tastachios and pulse to a med/fine grind.

2. Add a 1/4 cup of milk and 1 tbsp powdered sugar and mix to a paste consistency.

3. Periodically stop to scrap down the sides.

4. In a saucepan, add the remaining milk (½ cup), butter and white chocolate and heat on low until melted. Set aside.

5. Transfer the Tastachio paste to a blender and pour in the white chocolate mixture.

6. Mix until extra smooth and creamy (you can adjust the consistency with more milk if desired. No need to heat up.

NOTE: The Tastachio Cream will keep well in fridge for 2 weeks.