Pistachio Panna Cotta: Delight in This Creamy Treat Recipe

Introduction

Pistachio panna cotta is a silky, creamy dessert that beautifully balances nutty flavors with delicate sweetness. This easy-to-make treat is perfect for impressing guests or enjoying a special homemade indulgence.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 2 teaspoons gelatin powder
• ¼ cup cold water
• ½ cup shelled pistachios, finely ground
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• For Garnish (Optional): Crushed pistachios, fresh berries, honey or caramel drizzle

Instructions

1. Step 1: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.
2. Step 2: In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, ground pistachios, vanilla extract, and salt. Stir regularly until the sugar is dissolved and the mixture is steaming but not boiling.
3. Step 3: Remove the saucepan from heat and add the bloomed gelatin. Stir thoroughly until the gelatin is completely dissolved into the mixture.
4. Step 4: Pour the mixture through a fine-mesh sieve into a clean bowl to remove any pistachio bits for a smooth texture.
5. Step 5: Divide the strained mixture evenly into ramekins or glasses. Allow to cool slightly at room temperature before refrigerating.
6. Step 6: Refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
7. Step 7: Serve directly in the ramekins or unmold onto plates. Garnish with crushed pistachios, fresh berries, or a drizzle of honey or caramel if desired.

Tips & Variations

• For a smoother texture, grind pistachios finely or lightly toast them to enhance the nutty flavor before grinding.
• Replace whole milk with almond milk for a lighter, dairy-free version, but increase gelatin slightly to ensure proper setting.
• Add a splash of rose water or orange blossom water for a subtle floral twist.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. If unmolded, cover with plastic wrap to prevent drying out. Reheat is not recommended as the texture may change, so it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin substitute?

Yes, powdered gelatin is the preferred form here. If using gelatin sheets, soak them in cold water until soft, then dissolve in the warm cream mixture as described.

How can I tell when the panna cotta is fully set?

The panna cotta should be firm to the touch and slightly jiggly. It will hold its shape when unmolded but still be creamy and smooth inside.

Pistachio Panna Cotta: Delight in This Creamy Treat Recipe

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4.9 from 91 reviews

Experience the lusciousness of Pistachio Panna Cotta, a smooth and creamy Italian dessert infused with nutty pistachios and delicate vanilla. This elegant treat is easy to prepare, requiring gentle heating and refrigeration to achieve the perfect silky texture. Ideal for impressing guests or indulging in a sophisticated sweet at home.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 2 teaspoons gelatin powder
• ¼ cup cold water
• ½ cup shelled pistachios, finely ground
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Garnish (Optional)

• Crushed pistachios
• Fresh berries
• Honey or caramel drizzle

Instructions

1. Bloom the Gelatin: Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for about 5 minutes until it absorbs the water and softens.
2. Heat the Cream Mixture: In a saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, finely ground pistachios, vanilla extract, and salt. Stir continuously until the sugar dissolves and the mixture is steaming but not boiling.
3. Incorporate Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved and evenly distributed throughout the cream mixture.
4. Strain the Mixture: Pour the mixture through a fine-mesh sieve into a clean bowl to remove any pistachio bits, ensuring a smooth texture.
5. Pour into Molds: Divide the strained mixture evenly into ramekins or serving glasses. Allow them to cool slightly at room temperature before placing them in the refrigerator.
6. Chill and Set: Refrigerate the panna cotta for at least 4 hours or until fully set and firm to the touch.
7. Serve and Garnish: Serve the panna cotta directly in the ramekins or unmold onto plates. Garnish with crushed pistachios, fresh berries, and a drizzle of honey or caramel if desired for an added touch of elegance and flavor.

Notes

• Make sure not to boil the cream mixture to preserve its silky texture.
• Blooming the gelatin is crucial to avoid lumps in the panna cotta.
• Using a fine mesh sieve helps achieve a smooth, velvety consistency by removing ground nut pieces.
• Chill time can be extended overnight for convenience.
• You can substitute whole milk with a dairy-free alternative, but cream is necessary for the rich texture.

Keywords: Pistachio panna cotta, creamy Italian dessert, gelatin dessert, pistachio dessert, no bake dessert