Pistachio Panna Cotta
This luxuriously rich Pistachio Panna Cotta is made with homemade pistachio butter, giving it a lightly nutty flavor and an elegant pastel hue.
Equipment
- Food Processor
Ingredients
Pistachio Butter
- 2 cups (290 g) raw shelled pistachios unsalted
- 1 pinch flaky sea salt
- ½ tsp vanilla bean paste
Pistachio Panna Cotta
- 3 tbsp water
- 1 pouch (2 ½ tsp) unflavored gelatin powder
- 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 for serving
- Edible dried rose petals optional, for serving
Instructions
Pistachio Butter
- Place the pistachios in a food processor and blend until smooth, scraping down the processor as you go. It will take about 20 minutes for the oils to release and turn into a thick paste. Be patient!
- Once a paste has formed, add the salt and vanilla bean paste, blending until well combined. Transfer to a well sealed jar.
Pistachio Panna Cotta
- In a small bowl, gently stir together the gelatin powder and water. Let it sit for at least 5 minutes until a gel forms.
- In a medium saucepan over medium-low heat, whisk together the heavy cream, milk, ½ cup (120 g) pistachio butter, and sugar until smooth. Bring to a simmer or until the edges begin to foam and bubble.
- Once simmering, turn off the heat and whisk in the vanilla and gelatin until dissolved.
- Divide into 6 serving glasses and cool to room temperature, about 45 minutes to 1 hour.
- Place the glasses in the fridge and chill for at least 2 hours or overnight. Cover them with a layer of plastic wrap to prevent any fridge odors from affecting the taste.
- When ready to serve, top with chopped pistachios and dried rose petals (optional).
Notes
- The pistachio butter makes about 1 cup (240 g). Store the other half in a jar and keep in the fridge for up to 1 month. Use it as you would any other nut butter. You should also have enough left over to make another batch of panna cottas.
- Unmolding the panna cotta: Dip the cup halfway in a bowl of warm water for about 30 seconds, just enough to loosen the custard from the cup. Dry off the outside then place a serving plate on top and flip it over. If it doesn't come loose, use the edge of a thin knife to loosen it or give it a few shakes (while holding the plate) until it plops right out.
Nutrition
Serving: 1 panna cotta | Calories: 523kcal | Carbohydrates: 33g | Protein: 10g | Fat: 41g | Sodium: 42mg | Fiber: 3g | Sugar: 28g
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