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Tasty Pistachio Panna Cotta Delights

Tasty Pistachio Panna Cotta Delights

Silky-smooth Italian panna cotta infused with roasted pistachios, gently sweetened and finished with a honey drizzle and a sprinkle of crunchy nuts. A luxurious, make-ahead dessert that looks elegant and tastes irresistible.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 0.75 cup unsalted pistachios, shelled and finely ground lightly toasted for deeper flavor
  • 2.5 teaspoon unflavored powdered gelatin
  • 3 tablespoon cold water for blooming gelatin
  • 1 teaspoon vanilla extract
  • 0.13 teaspoon fine sea salt
  • 0.25 cup chopped pistachios for garnish
  • 2 tablespoon honey for drizzling
  • 0.5 cup fresh raspberries optional garnish

Instructions

Preparation Steps

  • Bloom the gelatin: Add the cold water to a small bowl and sprinkle the gelatin evenly over the top. Let stand until spongy, about 5 minutes.
  • Heat dairy and nuts: In a medium saucepan, combine heavy cream, whole milk, sugar, ground pistachios, and salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming. Simmer gently for 5 minutes without boiling.
  • Blend and strain: Remove from heat and blend briefly with an immersion blender to amplify pistachio flavor. Strain through a fine-mesh sieve or cheesecloth into a clean bowl or the rinsed saucepan, pressing to extract as much liquid as possible.
  • Add vanilla and gelatin: Stir in the vanilla. Whisk in the bloomed gelatin until fully dissolved and the mixture is smooth.
  • Portion: Divide the mixture among 6 small ramekins or dessert glasses. Let cool at room temperature for 10 to 15 minutes.
  • Chill: Cover and refrigerate until set, at least 4 hours or overnight.
  • Unmold (optional): To unmold, dip the ramekin bottoms in warm water for 10 seconds, loosen the edges with a thin knife, and invert onto plates.
  • Garnish and serve: Top with chopped pistachios, drizzle with honey, and add raspberries. Serve chilled.

Notes

For a softer set, use 2.0 teaspoons gelatin; for a firmer set, use 3.0 teaspoons. Straining thoroughly prevents a gritty texture. You can substitute half of the heavy cream with half-and-half for a lighter version. Make up to 2 days in advance.