Pistachio Panna Cotta, an easy and delicious spoon dessert, perfect to prepare in advance and enjoy as a snack or to end an elegant dinner or a special occasion.
In general, panna cotta is a simple yet refined spoon dessert, originating in Piedmont (my region), and is loved and known worldwide. There are many variations, all tasty and intriguing: today, I want to present it paired with pistachio for an irresistible indulgence!
Normally, panna cotta is set in individual molds or ramekins, then unmolded and inverted. Alternatively, it can be served directly in elegant glass cups, as I did. It’s a much more practical method, without “risks,” and it’s also very appealing.
The preparation is really simple and I assure you, you won’t buy it anymore.
The Pistachio Panna Cotta is a cloud of creamy, irresistible delight that everyone will love, both kids and adults. Get ready to impress your guests with this simple yet impressive recipe.
Being fresh and light, it’s also ideal as a summer snack to refresh with taste.
Let’s see together how to make the Pistachio Panna Cotta recipe. Prepare the ingredients, let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups whipping cream (I used Hoplà cream and didn't add sugar)
- 4.23 oz pistachio cream
- 2.82 oz sugar (if using already sweetened cream, do not add)
- gelatin sheets (5g – about 3 sheets)
- to taste pistachio crumbs
- to taste chocolate topping
Tools
- 1 Bowl
- 1 Saucepan
- 1 Whisk
- 3 Cups
Steps
First, soak the gelatin sheets in a bowl with plenty of cold water for about 10 minutes, until they are completely soft and elastic. The gelatin is used to thicken the panna cotta once it has cooled.
Meanwhile, place the cream along with the sugar (if using already sweetened cream, do not add) in a saucepan and gently heat them. Make sure it does not boil; it just needs to be well heated.
Once hot, remove the saucepan from the heat and add the pistachio cream. Mix vigorously with a whisk until the paste is completely blended, giving the mixture a uniform green color.
Squeeze the softened gelatin well, removing excess water, and add it to the still warm cream and pistachio mixture. Stir vigorously to ensure that the gelatin dissolves perfectly and does not leave lumps.
Pour the panna cotta mixture into your preferred glasses (or molds). If using metal molds, it is advisable to moisten them slightly beforehand.
Let cool at room temperature for about 30 minutes, then transfer the molds to the refrigerator and let them rest for at least 4-6 hours, or overnight if prepared the night before, until they are well solidified.
Once solidified, decorate as desired with the chocolate topping (or with a spoonful of spreadable pistachio cream) and a generous sprinkle of pistachio crumbs.
If you have placed them in molds, quickly immerse the bottom of the mold in hot water for a few seconds and invert the mold onto the serving plate.
Here is the Pistachio Panna Cotta ready. Enjoy your meal!
Until the next recipe
Get ready to impress your guests with this simple yet impressive recipe.
Storage
You can store Pistachio Panna Cotta in the refrigerator for 3-4 days. The cups should be covered with plastic wrap
Tips and Suggestions
– Do not let the cream boil: when heating the cream with sugar, it is essential that the mixture is well heated to dissolve the ingredients, but it must never reach boiling point. Excessive heat can compromise the gelatin’s setting ability.
– If serving the unmolded panna cotta, fill a bowl with hot water (not boiling). Dip the bottom of the mold for a few seconds (3-5 seconds at most). This will slightly melt the surface gelatin, allowing you to easily invert it onto the plate.
– A tiny pinch of salt during the heating phase (before adding the pistachio) will enhance the pistachio flavor and balance the sweetness.
– A tiny pinch of salt during the heating phase (before adding the pistachio) will enhance the pistachio flavor and balance the sweetness.
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FAQ (Questions and Answers)
Can I use cooking cream instead of fresh liquid cream?
No, it is not recommended. Cooking cream has a lower fat percentage than fresh cream. To achieve that rich, velvety, and firm consistency typical of panna cotta, it is essential to use fresh liquid cream for desserts with a high-fat content.
Can I replace gelatin sheets with agar-agar?
Yes, but the doses change. Agar-agar is a plant-based thickener that is much more potent than gelatin. Generally, you use about half the dose of agar-agar. Additionally, it must be added during the boiling of the liquid (not just heated) to activate.
Can I use whole milk instead of cream to make it lighter?
Technically yes, you can replace part of the cream with milk, but the amount of gelatin may need to be slightly increased. Keep in mind that the more milk you use, the less creamy and less rich the final texture of the dessert will be.
If I use pure pistachio paste instead of cream, should I increase the sugar?
Probably yes. Spreadable pistachio cream is already rich in sugars and fats. Pure pistachio paste is composed almost entirely of pistachio (unsweetened) and is much more intense.
