Pistachio Panna Cotta Recipe
Italian custard infused with pistachio, raspberry compote, whipped cream, pistachio bark
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Ingredients
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Panna Cotta
Raspberry Compote
Whipped Cream
Pistachio Bark
Method
Panna Cotta
- 1
Prepare Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes until it blooms.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, granulated sugar, pistachio paste, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves but do not let it boil.
- 3
Incorporate Gelatin
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.
- 4
Chill
Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.
Raspberry Compote
- 5
Cook Raspberries
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens slightly.
- 6
Cool Compote
Remove from heat and let it cool. It can be stored in the refrigerator until ready to use.
Whipped Cream
- 7
Whip Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form. Be careful not to overwhip.
Pistachio Bark
- 8
Melt Chocolate
In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth.
- 9
Add Pistachios
Stir in the chopped pistachios until well combined.
- 10
Set Bark
Spread the mixture onto a parchment-lined baking sheet and refrigerate until firm. Once set, break into pieces.