Panna Cotta al Pistacchio is a refined twist on the classic panna cotta, a chilled, creamy dessert from Northern Italy known for its melt-in-your-mouth texture. In this pistachio version, the base is infused with pistachio paste or cream, giving it a naturally nutty, earthy flavor and pale green hue. It's the kind of dessert you might find in a cozy trattoria or a summer garden party simple, cool, and decadent.
📝 Ingredients (Serves 4)
For the panna cotta: 1 ½ cups (375ml) heavy cream
½ cup (125ml) whole milk
1/3 cup (65g) sugar
2 ½ tsp gelatin powder (or 1 packet)
2 tbsp cold water
1/4 cup (60g) pistachio paste (unsweetened or sweetened to taste)
1/2 tsp vanilla extract
Pinch of salt
For garnish (optional but recommended): Chopped toasted pistachios
A drizzle of honey or white chocolate ganache
Fresh berries or edible flowers
👩🍳 Instructions
1. Bloom the gelatin: In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5–10 minutes to bloom (absorb the water and swell).
2. Heat the cream: In a saucepan over medium heat, combine cream, milk, and sugar. Stir until the sugar dissolves and the mixture is hot but not boiling.
Remove from heat and whisk in the pistachio paste, vanilla, and a pinch of salt.
3. Add gelatin: Once the mixture is smooth, stir in the bloomed gelatin until fully dissolved. If needed, strain the mixture to ensure it’s silky and lump-free.
4. Pour and chill: Pour the panna cotta into ramekins, glasses, or molds.
Let cool to room temperature, then chill in the refrigerator for at least 4 hours, or until set.
5. Serve: Unmold onto plates if desired, or serve directly in glasses.
Garnish with chopped pistachios, a touch of honey, or a dollop of whipped cream.
💡 Tips: Use pure Sicilian pistachio paste (bright green, naturally sweet) for authentic flavor.
For a dairy-free version, use coconut cream or almond milk and a plant-based gelatin alternative.
Layer with white chocolate panna cotta for a two-tone effect.
🫙 Storage: Keeps in the fridge for 3–4 days, covered to avoid absorbing other odors.
Not freezer-friendly (it may lose its creamy texture).
