Panna cotta with pistachios and almonds is a delicious spoon dessert with Bronte pistachios and peeled almonds, enriched and decorated with a drizzle of melted dark chocolate.
It’s a truly delightful dessert that you can’t resist, perfect to serve cold as a dessert or for a sweet break.
This pistachio panna cotta is a dessert that is great for any occasion, and if you have guests, you can prepare it a day in advance and then serve it with dark chocolate a few hours before serving.
Want to prepare it too? Follow me in the recipe; it’s very simple!
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for panna cotta with pistachios and almonds
- 1 cup Liquid fresh cream
- 1.75 oz Pistachios
- 1.75 oz Peeled almonds
- 1/3 cup Sugar
- 2 sheets Gelatin sheets
- to taste Dark chocolate
Tools
- 2 Small bowls
- 1 Small pot
- 1 Stovetop
- 4 Molds
Preparation for panna cotta with pistachios and almonds
Soak the two gelatin sheets in cold water until softened.
Finely grind the pistachios and almonds with a mini chopper or blender, leaving some aside for final decoration.
In a small pot, heat the cream and when it is about to boil, slowly add the sugar, ground pistachios, and almonds, stirring and blending everything carefully.
Add the drained and squeezed gelatin to the mixture, continue to stir over low heat until all lumps dissolve for a few minutes.Pour the cream into 3/4 single-portion silicone molds, depending on size, leave to cool for at least 4 hours in the fridge.
Once they are firm and hardened, gently remove the panna cotta from the mold, gently place it on a plate.
Melt half a bar of dark chocolate in a bain-marie or in a small bowl in the microwave for about 1 minute, decorate the panna cotta with the melted chocolate, then sprinkle with some chopped pistachios and almonds, leave to cool in the fridge until the chocolate solidifies, then serve very cold.
Anna recommends…
The panna cotta can be stored in the fridge covered with plastic wrap for a few days.
This article contains affiliate links.
