Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 2 1/2 teaspoons gelatin powder
- 2 tablespoons cold water
- 1/4 cup pistachio paste
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Chopped toasted pistachios
- Drizzle of honey or white chocolate ganache
- Fresh berries or edible flowers
Directions
Sprinkle the gelatin over the cold water in a small bowl.
Let the gelatin sit for 5–10 minutes to bloom.
Combine the cream, milk, and sugar in a saucepan over medium heat.
Stir until the sugar dissolves and the mixture is hot but not boiling.
Remove the saucepan from the heat.
Whisk in the pistachio paste, vanilla, and a pinch of salt until smooth.
Stir in the bloomed gelatin until it is fully dissolved.
Strain the mixture through a fine-mesh sieve if necessary to ensure it is silky and lump-free.
Pour the panna cotta mixture into ramekins, glasses, or molds.
Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours, or until set.
Unmold onto plates if desired, or serve directly in the glasses.
Garnish with chopped pistachios, a touch of honey, or a dollop of whipped cream.
Frequently Asked Questions
How far in advance can I make this Pistachio Panna Cotta?
Panna Cotta al Pistacchio sets beautifully and is an excellent make-ahead dessert. You can prepare this recipe up to 2 days in advance, ensuring the full 4 hours of chilling time before serving. Store the unmolded (or still in ramekins) panna cotta tightly covered in the refrigerator.
What can I use instead of pistachio paste in this Panna Cotta recipe?
While the pistachio paste is key to the flavor, you can substitute it with an equal amount of high-quality almond paste or hazelnut butter for a different nutty profile. If substituting, you may need to slightly adjust the sugar depending on the sweetness of your alternative ingredient.
Why is my Panna Cotta not setting properly after 4 hours?
If your Panna Cotta isn't firming up, it's likely due to improper gelatin blooming or heating. Ensure you allowed the 2 1/2 teaspoons of gelatin to fully bloom in the cold water for 5-10 minutes before dissolving it into the warm cream mixture. If it's still soft, return it to the fridge for an additional hour or two.
