A delicious pistachio panna cotta – a traditional Italian dessert in a slightly more luxurious guise :). It’s delicate, creamy, with a distinct pistachio note. The key ingredient is pistachio paste – it should be made from 100% pistachios, with no added sugar or flavourings. If you decide to use pistachio cream, you’ll need to add a larger quantity and reduce the sugar. It tastes divine served with raspberries! Pistachio panna cotta is simply perfect for a Valentine’s Day dessert.
Makes 4.
Ingredients for the pistachio panna cotta:
- 300 ml whipping cream
- 200 ml milk
- 75 g sugar
- 80 g pistachio paste (100%)
- 1 tsp vanilla extract
- 8 g powdered gelatine
Pour 30 ml of cold milk over the powdered gelatine and leave for 10 minutes to bloom.
Pour the whipping cream and the remaining milk into a saucepan, then add the sugar, pistachio paste and vanilla extract. Heat gently, stirring from time to time until the sugar has dissolved. If necessary, blend with a hand blender until smooth. When the mixture just begins to boil, remove it from the heat and add the bloomed gelatine. Stir thoroughly until fully combined and the gelatine has completely dissolved. Set aside to cool, stirring occasionally.
Prepare 4 moulds with a capacity of 125 ml and pour the thickening panna cotta into them. Cover with cling film, ensuring it does not touch the surface of the desserts. Chill in the fridge overnight.
Place each panna cotta mould in a bowl of hot water for a few seconds and loosen the edges with a knife. Turn out onto a plate and decorate with raspberry sauce and pistachios.
To finish:
- raspberry sauce
- pistachios, for sprinkling
Enjoy!
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