Pistachio Panna Cotta
User Reviews
5
Pistachio Panna Cotta
Description
The Pistachio Panna Cotta recipe mixes plain yogurt and heavy cream with pistachio paste and sugar, gently setting the mixture using powdered gelatine dissolved in water. The yoghurt brings a slight tang that balances the richness of the cream and the distinct nutty taste from the pistachio paste. Heating part of the cream mixture dissolves the sugar and activates the gelatine to achieve a smooth, even consistency when combined with the yoghurt.
Careful whisking avoids introducing air bubbles, preserving a dense and silky texture once chilled. The panna cotta is poured into serving dishes or glasses to chill and set, resulting in a firm yet tender gelled dessert. Topping it with pistachio brittle gives a crunchy contrast, while Amarena cherry syrup adds a touch of fruity sweetness that complements the pistachio flavor.
Presenting panna cotta in clear glasses highlights the pale green color from the pistachio paste and the creamy texture. This panna cotta works well as a refined dessert for dinners or special occasions.
Ingredients
- 1 teaspoon powdered gelatine
- 1 tablespoon water
- 1 cup PLAIN yogurt
- 1½ cups heavy cream or double cream
- ¼ cup pistachio paste
- ¼ cup granulated sugar or caster sugar, superfine
Ingredients for Topping (optional)
- pistachio brittle for a quick pistachio brittle decoration see my recipe here
- Amarena cherry syrup use a couple of teaspoons per panna cotta to coat the top.
Instructions
- Begin by sprinkling the powdered gelatine over the water in a small bowl. Set this aside and allow this to soak through and bloom for a few minutes while you begin preparing the cream mixtures.
- In a mixing bowl, whisk together the yoghurt, half of the cream and half of the pistachio paste until smooth.
- Meanwhile in a small saucepan, whisk together the remaining cream, pistachio paste and the sugar. Heat over a medium heat, stirring until the sugar is dissolved and the mixture is simmering.
- Allow to simmer for a couple of minutes before removing from the heat and adding the softened gelatine. Whisk until the gelatine is melted and the cream is smooth.
- Slowly pour the warm pistachio cream mixture into the cool yoghurt mixture, while continuous whisking the cool yoghurt. Whisk slowly until smooth and fully incorporated. Don't beat or whip as your goal is not to add air bubbles.
- Decant the panna cotta mixture into serving dishes or glasses. Spoon this evenly into your glasses - this recipe is enough for 4 small glasses or tea cups of panna cotta, but this number can vary based on the size of your serving containers.
- Cover the panna cottas and place in the refrigerator to set and chill for at least 4 hours.
- Once set, top each panna cotta with a couple of teaspoons of Amarena cherry syrup and a piece of pistachio brittle to serve.
Notes
- Allow the gelatine to bloom fully before heating to ensure proper setting.
- Use gentle whisking to combine warm and cool mixtures to prevent air bubbles.
- Optional toppings like pistachio brittle or Amarena cherry syrup enhance flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 30.4g | 10% |
| Protein | 8.7g | 17% |
| Fat | 48.5g | 75% |
| Saturated Fat | 23.6g | 118% |
| Cholesterol | 122mg | 41% |
| Sodium | 46mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 23.9g | 48% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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