Pistachio Panna Cotta
Mixing pistachio cream with panna cotta is an indulgent twist on a classic, bringing a nutty sweetness to the cream as well as acting as a second setting agent, meaning you need less gelatin. I serve these in cocktail glasses and never turn them out, mainly because their green color doesn’t look as attractive domed on a plate as it does sitting in a glass topped with chopped pistachios or a few fresh raspberries.
Serves 4
Ingredients:
- Handful of unsalted pistachios, roughly chopped
- Handful of raspberries (optional)
Panna Cotta:
- 2 x ¹⁄₁₆ oz. gelatin sheets (or 1 tsp. of powdered gelatin)
- 14 fl. oz. double cream or heavy whipping cream
- 1 oz. caster sugar or superfine sugar
- 1 vanilla pod, split and seeds scraped
- 2¾ oz. pistachio cream
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Instructions:
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To make the panna cotta, using scissors, cut the gelatin sheets into a small bowl and cover with cold water. Leave to soak for 15 minutes or as instructed on the package.
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Meanwhile, pour the cream into a medium saucepan and add the sugar, vanilla seeds and pod. Place over a medium heat and gently warm until it almost comes to the boil, then switch off immediately.
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Squeeze any excess liquid out of the soaked gelatin and stir into the hot cream until it has completely dissolved. Remove the vanilla pod, then transfer to a large bowl and mix in the pistachio cream until smooth.
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Divide the panna cotta evenly among four cocktail glasses, then chill in the fridge for at least 3 hours or, better still, overnight.
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When you’re ready to serve, top each panna cotta with a teaspoon of roughly chopped pistachios and, if you like, a few raspberries. Serve directly from the glass.
