Pistachio Panna Cotta Recipe
orange granita, calamansi
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Ingredients
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Panna Cotta
Orange Granita
Method
Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 3
Incorporate the Gelatin
Once the cream mixture is hot, remove it from the heat and stir in the bloomed gelatin until fully dissolved.
- 4
Add Pistachios
Stir in the finely chopped pistachios into the cream mixture until evenly distributed.
- 5
Chill the Mixture
Pour the panna cotta mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.
Orange Granita
- 6
Combine Ingredients
In a mixing bowl, combine the fresh orange juice, sugar, calamansi juice, and water. Stir until the sugar is dissolved.
- 7
Freeze the Mixture
Pour the mixture into a shallow dish and place it in the freezer. After about 30 minutes, use a fork to scrape the mixture, breaking up any ice that forms.
- 8
Scrape and Freeze Again
Continue to scrape every 30 minutes for about 2-3 hours until the granita is fluffy and frozen.
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