This Pistachio Panna Cotta delivers the elegant silkiness of a classic Italian dessert with a vibrant pistachio twist. With its subtly nutty flavour and beautiful pastel green hue, it feels upscale yet is surprisingly simple to prepare. Whether you’re hosting a dinner party or treating yourself after a long week, this dessert hits the perfect balance of creamy, cool and refined.
Ingredients:
- 2 cups (about 290 g) raw shelled unsalted pistachios
- ½ teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
- 3 tablespoons (≈ 45 ml) water
- 2½ teaspoons (one standard packet) unflavoured gelatin powder
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- ⅔ cup (≈ 133 g) granulated sugar
- ½ teaspoon pure vanilla extract
- Chopped pistachios, for serving
- Optional: edible dried rose petals, for serving
Instructions:
- Make the pistachio butter (flavour base): Place the raw shelled pistachios and the pinch of flaky sea salt and vanilla bean paste into a food processor. Blend continuously until the oils release and the pistachios form a smooth thick paste. This may take around 15‑20 minutes, so be patient and scrape down the sides as needed.
- Bloom the gelatin: In a small bowl, combine the 3 tablespoons water and the 2½ teaspoons gelatin powder. Stir gently, then allow the mixture to sit for at least 5 minutes (or until gel‑like) while you prepare the cream mixture.
- Heat the cream mixture: In a medium saucepan over medium‑low heat, pour in the heavy cream and whole milk. Whisk in the sugar, the pistachio butter, and vanilla extract until fully combined and smooth. Gently bring the mixture to a simmer — you should see small bubbles at the edge and foam forming, but do not let it boil.
- Incorporate the gelatin: Once the cream mixture is hot and slightly bubbling, remove from heat. Immediately whisk in the bloomed gelatin until it is fully dissolved and the mixture is completely smooth.
- Pour into serving vessels: Carefully distribute the panna cotta mixture into your individual glasses or ramekins. (This recipe yields about 6 servings.) Tap the glasses gently on the counter to remove any trapped air bubbles.
- Chill to set: Cover the glasses with cling film and place in the refrigerator. Allow to chill for at least 3 ½ hours (or ideally overnight) until the panna cotta is set and holds its shape.
- Serve and finish: When ready to serve, top each panna cotta with a sprinkle of chopped pistachios and, if you like, a few edible dried rose petals for an elegant touch. Serve chilled.
Preparation Time: 35 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes (plus chilling time)
Serving Size: 6 servings
Yield: 6 individual panna cottas
Cuisine: Italian
Course: Dessert
Nutrition Information:
Calories: approx 440 kcal per serving (estimate)
Fat: ~32 g
Carbohydrates: ~22 g
Protein: ~7 g
(Note: these are approximate values.)
Additional Notes:
- You can make the pistachio butter ahead of time and store it in a sealed jar in the fridge.
- For a smoother texture, strain the cream mixture through a fine sieve just before pouring into glasses to remove any pistachio bits.
- This dessert is excellent for making ahead — prepare the night before and finish with garnishes just before serving.
- If you prefer unmoulded servings, you could pour into lightly oiled ramekins and, once set, loosen edges with a warm towel and invert onto a plate; however serving in glasses is simpler and just as elegant.
- If you’d like a vegetarian‑friendly version, you can substitute gelatin with agar‑agar (check the conversion and texture differences) and use plant‑based cream/milk.
- To elevate the dessert, serve with a light drizzle of honey or a fruit coulis (such as raspberry or cherry) alongside the pistachio garnish.