Pistachio Panna Cotta
A creamy and nutty Italian classic dessert that's simple to make and perfect for any occasion.
Ingredients
For the Panna Cotta
- 1 cup heavy cream Creates a luxurious, rich base for the panna cotta.
- ½ cup milk Balances the richness of the cream and lightens the texture.
- ¼ cup sugar Sweetens the dessert without overpowering the pistachio flavor.
- ¼ cup chopped pistachios Provides the signature nutty taste and crunch.
- 1 teaspoon vanilla extract Enhances the overall flavor with a warm, aromatic touch.
- 2 teaspoons gelatin Binds the panna cotta and helps it set.
- 3 tablespoons water Used to dissolve the gelatin.
- to taste Pistachios for garnish Adds a decorative touch and extra crunch.
Instructions
Preparation
- Start by measuring and preparing all your ingredients. Chop the pistachios finely for better incorporation into the mixture.
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir continuously until the sugar is fully dissolved and the mixture starts to steam, being careful not to let it boil.
- Once the sugar has dissolved, add the chopped pistachios and vanilla extract to the cream mixture. Stir to combine.
- In a small bowl, combine the gelatin with water and let it soak for about five minutes.
- After the gelatin has bloomed, add it to the warm cream mixture and stir until dissolved.
- Pour the mixture into molds, filling them about three-quarters full.
- Cover the molds with plastic wrap and place in the refrigerator to chill for at least four hours or overnight.
- Once set, gently run a knife around the edges and invert each mold onto a plate to release.
- Garnish with additional pistachios and serve.
Notes
To enhance flavor, consider toasting the chopped pistachios before use. You can also customize the panna cotta with different extracts or toppings.