Pistachio Panna Cotta
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.
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.