Pistachio Panna Cotta, an easy and delicious dessert, perfect to prepare in advance and enjoy as a snack or to conclude a fancy dinner or special occasion.
In general, panna cotta is a simple yet refined dessert that originated in Piedmont (my region) and is loved and known worldwide. There are many variations, all tasty and delightful: today I want to present it with pistachios for an irresistible treat!
Normally, panna cotta is set in individual molds or cups, then flipped out. Alternatively, it can be served directly in elegant glass cups or bowls, as I did. It’s a much more practical method, without “risk” and is also very scenic.
The preparation is really simple and I assure you that you won’t buy it anymore.
Pistachio Panna Cotta is a cloud of easy and super delicious creaminess that everyone, children and adults, will love. Get ready to impress your guests with this simple yet impressive recipe.
Being fresh and light, it is also ideal as a summer snack to cool off with taste.
Let’s see together how to make the Pistachio Panna Cotta. Get the ingredients ready, and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups heavy whipping cream (I used Hoplà cream and did not add sugar)
- 4.2 oz pistachio cream
- 2.8 oz sugar (do not add if using pre-sweetened cream)
- gelatin sheets (5g – about 3 sheets)
- to taste chopped pistachios
- to taste chocolate topping
Tools
- 1 Bowl
- 1 Small pot
- 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. Gelatin is used to thicken the panna cotta once it cools.
Meanwhile, put the cream in a small pot along with the sugar (do not add if using pre-sweetened cream) and warm them gently. Be careful, it should not boil, just get warm enough.
Once warm, remove the pot from the heat and add the pistachio cream. Mix vigorously with a whisk until the paste is completely combined.
Squeeze the softened gelatin well, removing excess water, and add it to the still warm cream and pistachio mixture. Stir energetically to ensure the gelatin dissolves perfectly without lumps.
Pour the panna cotta mixture into your preferred glasses (or molds). If using metal molds, I recommend slightly moistening them first.
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 made the night before, until they are well set.
Once set, decorate as desired with chocolate topping (or with a spoonful of spreadable pistachio cream – warm it slightly in the microwave to make it more fluid) and a sprinkle of chopped pistachios to taste.
If using molds, quickly dip the bottom of the mold in hot water for a few seconds and flip onto a 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 should never reach boiling. Excessive heat can compromise the gelatin’s setting power.
– If serving the panna cotta unmolded, fill a bowl with warm water (not boiling). Dip the bottom of the mold for a few seconds (3-5 seconds maximum). This will slightly melt the surface gelatin, allowing you to easily flip 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, I do not recommend it. Cooking cream has a lower fat content than fresh cream. To achieve the rich, velvety, and firm consistency typical of panna cotta, it is essential to use fresh liquid cream with a high-fat content.
Can I substitute gelatin sheets with agar-agar?
Yes, but the dosages change. Agar-agar is a much more potent vegetable thickener than gelatin. Generally, about half the amount of agar-agar is used. Additionally, it must be added during the boiling of the liquid (not just at warm) to be activated.
Can I use whole milk instead of cream to make it lighter?
Technically yes, you can substitute part of the cream with milk, but the amount of gelatin will need to be slightly increased. Keep in mind that the more milk you use, the less creamy and less rich the final dessert’s texture 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 almost entirely composed of pistachios (unsweetened) and is much more intense.
