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
- 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.
- 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
