Caramel and Pistachio Panna Cotta: The Spoon Dessert That Wins Everyone Over
If you are looking for a spoon dessert, Panna Cotta is the most elegant solution, but its problem is always the texture.
It often turns out rubbery, too compact, or unable to hold its shape.
I assure you that, with my method, this will not happen.
I propose a variant that you will enjoy at the first taste: caramel panna cotta with crunchy pistachio crumbs.
This recipe has an extra touch: the contrast between the velvety softness of the cream and the bold, slightly salty taste of the caramel sauce.
The real secret of this preparation is not the difficulty, but solving that texture problem. Resting in the fridge is not enough.
My trick is a step that makes the difference: the prolonged rest in the freezer. This step is essential because the panna cotta must be completely frozen (at least 8 hours) and then returned to its velvety consistency with a slow defrosting in the refrigerator (another 8 hours).
This process guarantees you the perfect consistency, compact enough and with superior softness.
It’s a small trick that transforms a simple panna cotta into an elegant dessert. Its elegance and balanced taste make it perfect for concluding any meal.
- Difficulty: Medium
- Cost: Economic
- Rest time: 8 Hours
- Preparation time: 35 Minutes
- Portions: 8 PEOPLE
- Cooking methods: Stove
- Cuisine: Italian
Caramel and Pistachio Panna Cotta: Ingredients
- 5 cups fresh liquid cream
- 1 cup sugar
- 0.9 oz gelatin sheets
- 0.4 cup fresh liquid cream
- 0.4 cup granulated sugar
- 3 tbsp butter
- salt (1/4 scant teaspoon)
- toasted pistachios
Tools
- Kitchen Scale
- 2 Bowls
- 2 Small Pots
- 8 Cups
- Pot
Caramel and Pistachio Panna Cotta Procedure
First, place the gelatin sheets in a bowl of very cold water and let them soak for at least 5 minutes. Meanwhile, heat 1.7 cups of cream with the sugar in a small pot, stirring until the sugar has completely dissolved. Once the mixture is hot, but not boiling, remove it from the heat. Squeeze the softened gelatin well and dissolve it in the hot cream and sugar, stirring carefully. Combine this mixture with the remaining fresh cream and mix everything until you get a homogeneous mixture. Pour the panna cotta into molds or individual cups and place it in the freezer for at least 8 hours, or until completely frozen.
For the ganache, prepare the butter by cutting it into pieces and sprinkling it with salt. Heat the cream in a small pot. In another pot, melt the sugar over medium-low heat until it caramelizes well. When the sugar is ready, slowly pour in the previously heated cream, stirring continuously. Add the salted butter and continue to stir until it is completely melted and the sauce is smooth and homogeneous. Pour the ganache into a bowl, cover with cling film in contact, and let it cool to room temperature. Then place it in the refrigerator for at least 6-8 hours to set.
When the panna cotta is well frozen, unmold it onto plates and place it in the refrigerator for at least 8 hours, or until it has completely thawed, returning to its velvety consistency. When serving, take the caramel sauce out of the fridge, mix it to make it soft, and pour it over each panna cotta. Garnish the top with toasted pistachio crumbs.
Notes on Ingredients and Substitutions
Cream: For optimal results, use fresh cream with at least 35% fat. For a lighter version, you can use cooking cream, but the texture will be less rich.
Gelatin: If you prefer, you can replace gelatin sheets with agar agar, a plant-based gelling agent. The general rule is to use one-third the amount of gelatin in powder form, so in this case, about 8-9 g of powdered agar agar. You’ll need to dissolve it in the hot cream and boil it for 2-3 minutes before removing it from the heat.
Pistachios: You can use whole pistachios, coarsely chopped, or pre-made pistachio crumbs. Alternatively, for a different taste, try replacing them with almond or toasted hazelnut crumbs.
Storage
Panna cotta that is not yet garnished can be stored in the fridge for 2-3 days, covered with cling film. The caramel sauce can be kept in an airtight container in the fridge for a week. I recommend assembling the dessert just before serving to maintain the pistachios’ crunchiness and the perfect consistency of the panna cotta.
Alternatives and Variations
Chocolate: Add 100g of chopped dark chocolate to the panna cotta mixture, melting it in the cream and sugar mixture before adding the gelatin. Garnish with chocolate shavings.
Vegan panna cotta: Replace fresh cream with 1200g of canned coconut milk (the thick kind). In this case, use agar agar instead of gelatin to gelify.
Usage and Pairing
This panna cotta is an elegant and versatile dessert. You can serve it in individual cups for a buffet or unmold it onto a plate. It pairs beautifully with a glass of sweet wine or a sweet liqueur like Marsala or Vin Santo.
Origins and History
Panna cotta, which literally means “cooked cream”, is a spoon dessert of Piedmontese origin. Historically, its preparation was much simpler, based on cream, sugar, and a natural thickener (like boiled fish bones). Over time, the recipe has evolved, becoming one of the most loved and widespread Italian desserts in the world. The version with caramel and pistachio represents a modern interpretation that celebrates the balance between tradition and innovation.
FAQ (Questions and Answers)
1. Why do I need to freeze the panna cotta?
Freezing and then slowly thawing in the refrigerator is the real trick to achieving perfectly textured panna cotta: compact, bubble-free, and incredibly melt-in-your-mouth.
2. Can I use another thickener instead of gelatin?
Yes, as mentioned in the notes, you can use agar agar, but be sure to follow the instructions for the doses and preparation, which differ from gelatin.
3. My caramel ganache has hardened, how do I fix it?
If the ganache has become too hard, you can warm it in a bain-marie or microwave for a few seconds, stirring until it becomes fluid again. If texture is an issue, you can add a teaspoon of warm cream to make it more liquid.
