Description
A luxurious and creamy Silky Pistachio Panna Cotta that melts in your mouth. This easy-to-make Italian dessert is perfect for any occasion, offering a rich pistachio flavor and elegant presentation.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup shelled pistachios, finely ground
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons unflavored gelatin
- 1/4 cup cold water
- Optional: Chopped pistachios for garnish
Instructions
- In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5-10 minutes.
- In a saucepan, combine heavy cream, whole milk, sugar, and finely ground pistachios.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
- Remove from heat. Whisk in the bloomed gelatin until fully dissolved.
- Stir in the vanilla extract.
- Pour the mixture through a fine-mesh sieve into a bowl to remove any pistachio solids.
- Divide the mixture evenly among four to six ramekins or small glasses.
- Cover each ramekin with plastic wrap.
- Refrigerate for at least 4 hours, or until firm.
- Before serving, garnish with chopped pistachios if desired.
Notes
- For a smoother texture, ensure the pistachios are ground very finely.
- If you don’t have finely ground pistachios, you can pulse shelled pistachios in a food processor until they form a powder.
- Ensure the gelatin is completely dissolved to avoid lumps.
- Chill time is crucial for the panna cotta to set properly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
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