Panna Cotta Recipe
Gran Marnier Panna Cotta with Pistacchio
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Ingredients
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Panna cotta base
Pistacchio (pistachio) garnish & sauce
Method
Panna cotta base
- 1
Bloom gelatin
Put 3 tablespoons cold water in a small bowl and sprinkle 2 teaspoons powdered gelatin evenly over the surface. Let sit 5–10 minutes until gelatin has softened and become spongy (bloomed).
- 2
Warm dairy and infuse vanilla
In a medium saucepan combine 1 cup whole milk, 2 cups heavy cream, and 1 tablespoon granulated sugar. Split 1 vanilla bean lengthwise and scrape seeds into the pan, then add the pod; if using extract, add later. Warm the mixture over medium heat, stirring occasionally, until it is hot and just below simmer (small bubbles forming at the edge) — do not boil.
- 3
Dissolve gelatin and flavor
Remove the pan from heat. Remove the vanilla pod. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved, about 1 minute. Stir in 2 tablespoons Gran Marnier and a pinch of fine sea salt. If using vanilla extract instead of a bean, stir in 1 teaspoon vanilla extract now. Taste and adjust sweetness if necessary (add up to 1 teaspoon sugar if desired).
- 4
Strain and pour
Strain the panna cotta mixture through a fine-mesh sieve into a clean pouring jug to remove any undissolved bits. Pour the mixture into 4 to 6 serving molds or ramekins (about 4–6 ounces / 120–180 ml each), filling evenly. Let cool to room temperature, uncovered, for 20–30 minutes.
- 5
Chill to set
Cover the molds lightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, until the panna cotta is set and slightly wobbly in the center.
Pistacchio garnish & sauce
- 6
Prepare pistachio sauce
While panna cotta chills (can be done the same day), place 3 oz shelled unsalted pistachios and 1 tablespoon powdered sugar in a small food processor or blender. Pulse to break nuts, then scrape down sides and add 1 teaspoon lemon juice. With the motor running, add up to 1 teaspoon water a few drops at a time to achieve a smooth, spreadable sauce — you want a coarse, slightly textured paste, not totally liquified. If necessary, add an extra teaspoon of oil (neutral oil) for silkier texture, but this is optional.
- 7
Taste and adjust
Taste the pistachio paste and adjust sweetness or acidity: add a pinch more powdered sugar if too tart, or another drop of lemon juice if it needs brightness. If you prefer a smoother sauce for drizzling, pass the paste through a fine sieve or blend longer with 1–2 teaspoons water until pourable.
- 8
Finish and plate
To unmold panna cotta: run a small knife around the edge of each ramekin, dip the base of each ramekin into warm (not hot) water for 2–3 seconds, then invert onto a serving plate. Spoon 1 tablespoon pistachio sauce onto each panna cotta and spread slightly. Sprinkle 2 tablespoons chopped extra pistachios across the tops (about 1/2 tablespoon per serving). Grate a little orange zest over each for a final aromatic accent, if using. Optionally, serve with a small additional drizzle of Gran Marnier at the table.