One of my favorite things about having a blog is the opportunity to try new recipes and learn new cooking methods. I have never made Panna Cotta before, but it seems to be a relatively simple dessert to make.
Panna Cotta, which means “cooked cream” in Italian, is an Italian dessert traditionally made with sweetened cream and gelatin. Because of the gelatin, it maintains the shape of whatever vessel it is in.
It would have probably made sense to try to make a class panna cotta first, but my husband and I love all things pistachio, so I decided to try to make a Pistachio Panna Cotta as a treat for us!
Ingredients:
- 8 oz shelled roasted and salted pistachios
- 1 tablespoon vegetable oil
- 1/4 cup cold water
- 2 1/4 teaspoon unflavored gelatin
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- chopped pistachios, for garnish
Add the pistachios to a small food processor. Pulse until they are finely ground.
Continue to process the pistachios for a minute at a time, until the pistachios form a thick paste. (This took about 8 minutes for me.) Add in 1 tablespoon vegetable oil and process again for another minute or two until fully combined. Set aside.
Pour 1/4 cup cold water into a small bowl and sprinkle with the gelatin. Let sit for 10 minutes so that the mixture becomes gel-like.
While waiting for the mixture to set, add the whipping cream, sugar, and vanilla extract to a small pot over medium low heat. Heat, stirring, for five minutes, keeping the mixture to just below a boil.
Stir in the pistachio mixture into the cream mixture until fully combined.
When 10 minutes have passed and the gelatin is ready, stir the gelatin into the cream mixture until fully combined.
Pour the cream mixture into 4 small glasses or other mold if you prefer (I’ve used these Silicone Molds and these Dessert Cups – affiliate links – but you can use whatever you have on hand. Note: I found the silicone molds to be a little difficult to unmold)
Let sit at room temperature for one hour. After one hour, refrigerate for at least two hours or overnight.
When ready to eat, if you poured into glasses, top with crushed pistachios and serve.
If you pour the panna cotta into molds, carefully remove from the molds and add to small plates. Top with crushed pistachios and serve.
The flavor of the pistachios really comes through!
The pistachios add a bit of texture to the traditional silky texture of panna cotta.
This would be good with a bit of honey drizzled on top as well, if desired.
Ingredients
- 8 oz shelled roasted and salted pistachios
- 1 tablespoon vegetable oil
- 1/4 cup cold water
- 2 1/4 teaspoon unflavored gelatin
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- chopped pistachios, for garnish
Instructions
- Add the pistachios to a small food processor. Pulse until they are finely ground.
- Continue to process the pistachios for a minute at a time, until the pistachios form a thick paste. (This took about 8 minutes for me.) Add in 1 tablespoon vegetable oil and process again for another minute or two until fully combined. Set aside.
- Pour 1/4 cup cold water into a small bowl and sprinkle with the gelatin. Let sit for 10 minutes so that the mixture becomes gel-like.
- While waiting for the mixture to set, add the whipping cream, sugar, and vanilla extract to a small pot over medium low heat. Heat, stirring, for five minutes, keeping the mixture to just below a boil.
- Stir in the pistachio mixture into the cream mixture until fully combined.
- When 10 minutes have passed and the gelatin is ready, stir the gelatin into the cream mixture until fully combined.
- Pour the cream mixture into 4 small glasses or other mold if you prefer.
- Let sit at room temperature for one hour. After one hour, refrigerate for at least two hours or overnight.
- When ready to eat, if you poured into glasses, top with crushed pistachios and serve.
- If you pour the panna cotta into molds, carefully remove from the molds and add to small plates. Top with crushed pistachios and serve.
