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Pistachio Panna Cotta Recipe

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4.8 from 101 reviews

Pistachio Panna Cotta is a smooth and creamy Italian dessert infused with the rich, nutty flavor of chopped pistachios. This elegant no-bake treat combines the lusciousness of heavy cream and milk with a delicate touch of vanilla and the subtle sweetness of sugar, perfectly set with gelatin to create a silky texture. Ideal for a refreshing and indulgent dessert, it is served chilled, making it a delightful finish to any meal.

Ingredients

Base Ingredients

  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • Pinch of salt

Flavor and Texture

  • 1/4 cup chopped pistachios
  • 1 teaspoon vanilla extract

Setting Agent

  • 2 teaspoons gelatin

Instructions

  1. Combine Ingredients: In a saucepan, pour together the heavy cream, milk, sugar, and a pinch of salt to start the panna cotta’s creamy base.
  2. Heat the Mixture: Gently heat the mixture over medium-low heat, stirring frequently until all the sugar has completely dissolved, being careful not to let it boil.
  3. Dissolve the Gelatin: Remove the saucepan from heat, then sprinkle the gelatin evenly over the liquid and stir continuously until the gelatin has fully dissolved to ensure a smooth set.
  4. Add Flavorings: Stir in the vanilla extract and mix in the chopped pistachios for a flavorful crunch dispersed throughout the creamy mixture.
  5. Pour and Chill: Carefully pour the panna cotta mixture into molds or serving dishes and refrigerate them for at least 4 hours, or until fully set and firm.
  6. Serve: Once set, gently unmold the panna cotta by dipping the molds briefly in warm water or loosening the edges with a knife, then serve chilled for a refreshing dessert experience.

Notes

  • Ensure the gelatin is fully dissolved before pouring to prevent lumps in the panna cotta.
  • Chopped pistachios can be lightly toasted for extra flavor but are optional.
  • Use full-fat dairy for the creamiest texture; alternatives may alter the consistency.
  • This panna cotta can be prepared a day ahead to save time before serving.
  • For easier unmolding, silicone molds or ramekins lightly greased with a neutral oil work best.

Find it online: https://oliviabakes.com/pistachio-panna-cotta-recipe/