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Pistachio Panna Cotta Recipe

Pistachio Panna Cotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 97 reviews
  • Author: Mia
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop, Refrigeration
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Indulge in the creamy and nutty goodness of Pistachio Panna Cotta, a delightful Italian dessert infused with the rich flavor of pistachios.


Ingredients

Units Scale

Pistachio Butter

  • 2 cups (290 g) raw shelled pistachios unsalted
  • 1 pinch flaky sea salt
  • 1/2 tsp vanilla bean paste

Pistachio Panna Cotta

  • 3 tbsp water
  • 1 pouch (2 1/2 tsp) unflavored gelatin powder
  • 2 cups (500 ml) heavy cream
  • 1 cup (250 ml) whole milk
  • 1/2 cup (120 g) pistachio butter
  • 2/3 cup (133 g) granulated sugar
  • 1/2 tsp pure vanilla extract
  • Chopped pistachios for serving
  • Edible dried rose petals optional, for serving

Instructions

  1. Pistachio Butter – Place the pistachios in a food processor and blend until smooth, then add salt and vanilla, blend until combined. Transfer to a jar.
  2. Pistachio Panna Cotta – Stir gelatin and water, heat cream, milk, pistachio butter, sugar until smooth. Add vanilla and gelatin, divide into glasses, chill.

Notes

  • The pistachio butter makes about 1 cup (240 g). Store the rest in the fridge for up to 1 month. Use it for other recipes.
  • For unmolding, dip the cup in warm water to loosen the custard. If needed, use a knife to release it.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 22g
  • Sodium: 70mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 80mg