Looking for a dessert that combines creamy elegance with gourmet flair? This Pistachio Panna Cotta topped with Ferrero Rocher is the perfect show-stopping sweet treat. It blends the silky smoothness of classic panna cotta with the nutty richness of pistachios, all crowned by the iconic Ferrero Rocher for a luxurious finish.
It’s the kind of dessert that feels straight out of a fine dining restaurant, yet it’s incredibly simple to make at home. Whether you’re entertaining guests or treating yourself to something special, this recipe delivers on both taste and visual appeal.
Ingredients (for 8 servings):
- 1 liter heavy cream (minimum 30% fat)
- 80 g powdered sugar (icing sugar)
- 100 g peeled pistachios (unsalted)
- 8 g gelatin sheets (about 4 sheets) or equivalent in powdered gelatin
- 8 Ferrero Rocher chocolates (for topping)
- Dark chocolate shavings (for garnish)
- Optional: Edible gold leaf for decoration
Step-by-Step Instructions:
1. Prepare the gelatin:
Soak the gelatin sheets in cold water for about 10 minutes until softened. If using powdered gelatin, bloom it in a few tablespoons of cold water as per package instructions.
2. Make pistachio paste:
Grind the peeled pistachios into a fine paste using a food processor or blender. You want a smooth, spreadable consistency—almost like a nut butter.
3. Heat the cream:
In a saucepan, combine the heavy cream and icing sugar. Add the pistachio paste and heat the mixture over low to medium heat. Stir gently until the sugar is fully dissolved and the pistachio is well blended. Do not let the mixture come to a full boil—just warm it enough to combine everything smoothly.
4. Add gelatin:
Once the cream is hot (but not boiling), remove the pan from the heat. Squeeze the excess water from the softened gelatin sheets and stir them into the warm mixture until fully dissolved. If using powdered gelatin, stir it in as soon as the cream is removed from heat.
5. Strain (optional):
For an extra smooth panna cotta, strain the mixture through a fine mesh sieve to remove any pistachio bits. This step is optional but recommended for a silky texture.
6. Pour and chill:
Pour the mixture evenly into 8 panna cotta moulds, ramekins, or dessert glasses. Allow them to cool to room temperature, then refrigerate for at least 6 hours or until fully set.
7. Unmould and decorate:
To unmould, briefly dip the base of each mould in warm water, then invert onto a dessert plate. If serving in glasses, simply leave them as they are.
8. Garnish:
Top each panna cotta with one Ferrero Rocher chocolate. Add some dark chocolate shavings around the base or on top. For an extra touch of luxury, add a small piece of edible gold leaf.
Why You’ll Love This Dessert
- Elegant Presentation: The combination of creamy green pistachio base and golden Ferrero Rocher makes for a truly eye-catching dessert.
- Delicate Flavor: Pistachio adds a nutty richness that complements the creamy texture without overpowering sweetness.
- Textural Contrast: The smooth panna cotta paired with the crisp chocolate shell and soft hazelnut center of Ferrero Rocher creates a satisfying bite.
- Easy to Make Ahead: Perfect for parties and special occasions, as it can be made the day before.
Serving Suggestions
- Serve with fresh raspberries or strawberries for a tart contrast.
- Pair with espresso or dessert wine to enhance the rich flavors.
- You can also serve it in transparent glasses for a more modern, layered presentation.
Final Thoughts
This Pistachio Panna Cotta with Ferrero Rocher is more than just a dessert—it’s a celebration of texture, flavor, and elegance. It takes the humble panna cotta to new heights with a gourmet twist that’s bound to impress anyone lucky enough to try it.
Whether you’re preparing for a festive dinner or simply indulging your sweet tooth, this dessert is a perfect combination of ease and sophistication.