This Pistachio Panna Cotta is a dreamy, no-bake Elegant Dessert that blends creamy texture with the nutty richness of homemade pistachio butter. With its soft green hue and delicate vanilla notes, this Italian-inspired treat is perfect for dinner parties, holidays, or indulgent moments. Garnished with crushed pistachios and edible rose petals, it’s as stunning as it is delicious, making every bite a luxurious experience.
Why You’ll Love This Pistachio Panna Cotta
This Pistachio Panna Cotta is a standout Elegant Dessert:
- No-Bake Ease: Simple prep, no oven required, perfect for busy hosts.
- Sophisticated Flavor: Nutty pistachio and creamy custard create a refined taste.
- Make-Ahead: Chill overnight for stress-free entertaining.
- Customizable: Adapt with vegan swaps or unique garnishes.
- Showstopper: Its pastel green color and garnishes wow guests.
- I served this at a holiday gathering, and it stole the show with its silky texture and gorgeous presentation.
Ingredients for Pistachio Panna Cotta
For Pistachio Butter (makes ~1 cup):
- 2 cups (290 g) raw, shelled, unsalted pistachios
- 1 pinch flaky sea salt
- ½ tsp vanilla bean paste
For Panna Cotta (serves 6):
- 2 ½ tsp (1 pouch) unflavored gelatin powder
- 3 tbsp water
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- ½ cup (120 g) pistachio butter
- ⅔ cup (133 g) granulated sugar
- ½ tsp pure vanilla extract
- Chopped pistachios (optional, for garnish)
- Edible dried rose petals (optional, for garnish)
Ingredient Tips:
- Pistachios: Raw, unsalted for pure flavor; avoid roasted for smoother butter.
- Gelatin: High-quality powder ensures a perfect, jiggly set.
- Cream and Milk: Full-fat for rich texture; don’t substitute low-fat.
- Vanilla: Pure extract or bean paste for aromatic depth.
- Garnishes: Fresh pistachios and food-grade rose petals for visual flair.
Directions for Pistachio Panna Cotta
Let’s create this exquisite Pistachio Panna Cotta!
Make Pistachio Butter
In a food processor, I blend 2 cups pistachios for 15–20 minutes, scraping sides occasionally, until a smooth, oily paste forms. I mix in a pinch of sea salt and ½ tsp vanilla bean paste, then set aside ½ cup for the recipe, storing the rest in a jar.
Bloom Gelatin
In a small bowl, I stir 2 ½ tsp gelatin with 3 tbsp water, letting it sit for 5 minutes until it forms a gel.
Heat Cream Mixture
In a saucepan over medium-low heat, I whisk 2 cups heavy cream, 1 cup milk, ½ cup pistachio butter, and ⅔ cup sugar until smooth. I heat until simmering (edges foam), about 5–7 minutes, stirring constantly.
Add Vanilla and Gelatin
I remove the pan from heat, whisking in ½ tsp vanilla extract and the bloomed gelatin until fully dissolved, ensuring no lumps remain.
Pour and Chill
I divide the mixture evenly into 6 glasses or ramekins, cool to room temperature (45–60 minutes), cover, and chill in the fridge for at least 2 hours, or overnight for best results.
Garnish and Serve
I garnish with chopped pistachios and dried rose petals, serving in glasses or unmolding by dipping ramekins in warm water for 30 seconds and inverting onto plates.
Nutrition
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
- Servings: 6
- Calories: ~520 kcal per serving
- Macros per Serving: 38g carbs, 8g protein, 40g fat, 3g fiber
Variations for Pistachio Panna Cotta
Try these twists on Pistachio Panna Cotta:
- Vegan: Use coconut cream, almond milk, and agar agar instead of gelatin.
- Flavor Boost: Add a pinch of cardamom or orange zest to the cream mixture.
- Fruit Pairing: Serve with a raspberry or strawberry coulis for tangy contrast.
- Nut Swap: Substitute almond butter for a different nutty profile.
- Mini Portions: Pour into smaller molds for bite-sized Elegant Desserts.
Serving Ideas:
- Pair with a dessert wine or herbal tea to complement the nutty flavors.
- Serve alongside amaretti cookies or biscotti for a dessert platter.
- Present after a Mediterranean meal with roasted veggies and seafood.
Storage
I store Pistachio Panna Cotta covered in the fridge for up to 48 hours, ensuring no fridge odors affect the flavor. For longer storage, I avoid freezing due to texture changes, but leftover pistachio butter keeps in an airtight jar in the fridge for up to 2 weeks, perfect for toast or yogurt.
FAQs About Pistachio Panna Cotta
Can I use store-bought pistachio butter for Pistachio Panna Cotta?
Yes, I use ½ cup natural pistachio butter, but homemade ensures fresher flavor for this Elegant Dessert.
How do I achieve a smooth texture?
I bloom gelatin properly and strain the cream mixture before pouring to ensure a silky Elegant Dessert.
Can I make this vegan?
I swap cream and milk for coconut cream and almond milk, using agar agar instead of gelatin.
How do I unmold the panna cotta?
I dip ramekins in warm water for 30 seconds, then invert onto a plate for perfect presentation.
Can I prepare Pistachio Panna Cotta in advance?
Yes, I chill it up to 48 hours ahead, making it ideal for stress-free entertaining.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
Pistachio Panna Cotta is the ultimate combination of luxury and simplicity. It blends familiar ingredients with a refined touch, resulting in a dessert that’s both comforting and glamorous. The nutty complexity of pistachios, the creamy texture of panna cotta, and the ethereal beauty of rose petals come together to create something truly special. Whether you’re planning a dinner party, looking to explore new flavors, or simply treating yourself to a little decadence, this Elegant Dessert delivers on every front. It’s a dish that doesn’t shout—but whispers elegance with every bite.
Pistachio Panna Cotta
Ingredients
For Pistachio Butter (makes ~1 cup):
- 2 cups 290 g raw, shelled, unsalted pistachios
- 1 pinch flaky sea salt
- ½ tsp vanilla bean paste
For Panna Cotta (serves 6):
- 2 ½ tsp 1 pouch unflavored gelatin powder
- 3 tbsp water
- 2 cups 500 ml heavy cream
- 1 cup 250 ml whole milk
- ½ cup 120 g pistachio butter
- ⅔ cup 133 g granulated sugar
- ½ tsp pure vanilla extract
- Chopped pistachios optional, for garnish
- Edible dried rose petals optional, for garnish
Ingredient Tips:
- Pistachios: Raw unsalted for pure flavor; avoid roasted for smoother butter.
- Gelatin: High-quality powder ensures a perfect jiggly set.
- Cream and Milk: Full-fat for rich texture; don’t substitute low-fat.
- Vanilla: Pure extract or bean paste for aromatic depth.
- Garnishes: Fresh pistachios and food-grade rose petals for visual flair.
Instructions
Make Pistachio Butter
- In a food processor, I blend 2 cups pistachios for 15–20 minutes, scraping sides occasionally, until a smooth, oily paste forms. I mix in a pinch of sea salt and ½ tsp vanilla bean paste, then set aside ½ cup for the recipe, storing the rest in a jar.
Bloom Gelatin
- In a small bowl, I stir 2 ½ tsp gelatin with 3 tbsp water, letting it sit for 5 minutes until it forms a gel.
Heat Cream Mixture
- In a saucepan over medium-low heat, I whisk 2 cups heavy cream, 1 cup milk, ½ cup pistachio butter, and ⅔ cup sugar until smooth. I heat until simmering (edges foam), about 5–7 minutes, stirring constantly.
Add Vanilla and Gelatin
- I remove the pan from heat, whisking in ½ tsp vanilla extract and the bloomed gelatin until fully dissolved, ensuring no lumps remain.
Pour and Chill
- I divide the mixture evenly into 6 glasses or ramekins, cool to room temperature (45–60 minutes), cover, and chill in the fridge for at least 2 hours, or overnight for best results.
Garnish and Serve
- I garnish with chopped pistachios and dried rose petals, serving in glasses or unmolding by dipping ramekins in warm water for 30 seconds and inverting onto plates.
Notes
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