Light, luscious, and brimming with nutty elegance, Pistachio Panna Cotta is the kind of dessert that wins hearts at first bite. Its creamy, velvety texture and delicate pistachio flavor are a match made in heaven—plus, this version gets an irresistible tang from real yoghurt. If you love desserts that look and taste like they belong in a fancy restaurant but are secretly simple to make, this one’s for you!
Why You’ll Love This Recipe
- Incredible Creamy Texture: Each spoonful of Pistachio Panna Cotta is silky, melting luxuriously on the tongue.
- No-Fuss Preparation: You don’t need baking skills or fancy equipment to create this elegant dessert—just simple steps and a good whisk!
- Naturally Nutty Pistachio Flavor: Real pistachio paste gives an authentic pop of color and unmistakable taste that can’t be faked.
- Totally Customizable: Dress it up with cherry syrup, pistachio brittle, or keep it plain; it’s stunning whatever you choose.
Ingredients You’ll Need
Just a handful of ingredients work together to create the magic that is Pistachio Panna Cotta. Each component adds its own charm—creamy, nutty, or delightfully tangy—and it’s their combined simplicity that makes this dessert shine.
- Powdered gelatine: The secret to that perfect panna cotta wobble—be sure to let it bloom!
- Water: Used for blooming the gelatine; just enough to soften it.
- Plain yoghurt: Adds a subtle tang and creamy depth, keeping things light and fresh.
- Heavy cream (or double cream): For that ultra-silky mouthfeel and rich base—choose the best quality you can find!
- Pistachio paste: This is what gives the panna cotta its irresistible flavor and lovely pale-green hue—seek out real, pure pistachio paste for the best results.
- Superfine granulated sugar (caster sugar): Dissolves easily and sweetens just enough to let the pistachios shine.
- Pistachio brittle (optional): For a crunchy, sweet finish that makes your dessert look like it came straight from a patisserie.
- Amarena cherry syrup (optional): A drizzle adds a gorgeous color contrast and a tart, fruity kick.
Variations
One of my favorite things about Pistachio Panna Cotta is how beautifully it adapts to what you have on hand or your mood. Whether you need a dairy-free version or want to amp up the flavors, there’s a twist for everyone.
- Dairy-Free Delight: Swap the cream and yoghurt for coconut cream and coconut yoghurt for a luscious, plant-based version.
- Almond Spin: Try substituting half the pistachio paste with almond paste for a nutty duet that’s out-of-this-world.
- Citrus Zest: Add a touch of orange or lemon zest to the cream for a refreshing, sunny lift.
- Chocolate Drizzle: Top with shavings of dark chocolate or a drizzle of chocolate sauce for an elegant finish.
How to Make Pistachio Panna Cotta
Step 1: Bloom the Gelatine
Start by sprinkling the powdered gelatine evenly over the water in a little bowl. Let it sit undisturbed for several minutes so it softens and “blooms”—this is key for a silky-smooth set, not a rubbery one!
Step 2: Make the Yoghurt Mixture
In a mixing bowl, whisk together the plain yoghurt, half of the cream, and half of the pistachio paste. The goal is to combine them until the mixture is velvety and uniform. This layer of flavor will make your Pistachio Panna Cotta perfectly tangy and smooth.
Step 3: Heat the Cream Mixture
In a small saucepan, whisk together the remaining cream, the rest of the pistachio paste, and the caster sugar. Warm over medium heat, stirring gently, until the sugar is fully dissolved and the mixture starts to simmer lightly—just a gentle bubble does the trick.
Step 4: Dissolve the Gelatine
Once the cream mixture is simmering, take it off the heat. Add in your softened gelatine and whisk until it’s completely melted and blended. Your Pistachio Panna Cotta deserves a flawless, melt-in-the-mouth texture, so make sure there are no gelatine lumps left behind.
Step 5: Combine and Whisk Smooth
Slowly pour the warm cream and gelatine mixture into the cool yoghurt mixture, whisking constantly but gently. Whisk just until everything is fully incorporated—avoiding air bubbles will keep the panna cotta beautifully creamy after it chills.
Step 6: Pour and Chill
Pour the silky Pistachio Panna Cotta mixture into your chosen dishes or glasses, filling each evenly. Cover and chill in the fridge for at least 4 hours (or overnight, if you can wait), until perfectly set and ready to wow.
Step 7: Garnish and Serve
Just before serving, top each panna cotta with a couple of teaspoons of Amarena cherry syrup and a shard of pistachio brittle. Admire the jewel-like look—then dig in!
Pro Tips for Making Pistachio Panna Cotta
- Gelatine Blooming Magic: Always bloom your gelatine fully so it melts evenly—this gives you that dreamy, quivering set every time.
- Mixing Temperature Match: Make sure your yoghurt mixture is at room temperature before adding the warm cream—this prevents unexpected lumps and keeps the panna cotta smooth.
- Pistachio Paste Selection: Opt for pure pistachio paste with no additives or added sugars for that gorgeous green color and robust flavor.
- Chill Time Patience: Give your Pistachio Panna Cotta at least 4 hours (overnight is best!) to set so you get a perfect creamy wobble with every spoonful.
How to Serve Pistachio Panna Cotta
Garnishes
A classic finishing touch for Pistachio Panna Cotta is glossy Amarena cherry syrup pooling on top, paired with a jewel-like shard of pistachio brittle for texture and color. If you like things simple, a scatter of crushed pistachios or a light dusting of powdered sugar makes every serving feel special.
Side Dishes
This panna cotta is truly a showstopper all on its own, but if you want to round out an Italian meal, pairing it with crisp biscotti, a bowl of fresh berries, or a cup of rich espresso is a winning combination.
Creative Ways to Present
Try setting your Pistachio Panna Cotta in pretty tea cups, small glass jars, or even vintage wine glasses for a delightfully unexpected touch. For something dramatic, unmold onto plates, then drizzle with sauce and scatter with pistachios—restaurant-worthy in a flash!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the panna cotta tightly and keep chilled in the fridge for up to three days. The flavor develops beautifully, so they’re even better the next day!
Freezing
While Pistachio Panna Cotta is perfection when enjoyed fresh, you can freeze them—just make sure they’re well wrapped. Thaw gently in the fridge overnight for the best texture, but know the structure may be slightly softer after freezing.
Reheating
No reheating needed—this is a chilled dessert that’s most delicious straight from the fridge. Simply garnish just before serving, and enjoy!
FAQs
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Why is my Pistachio Panna Cotta not setting?
If your panna cotta isn’t firming up, the gelatine may not have been bloomed or melted properly. Make sure you bloom the gelatine fully in cold water and whisk it thoroughly into the hot cream so it’s totally dissolved before combining with the yoghurt.
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Can I make Pistachio Panna Cotta in advance?
Absolutely! Pistachio Panna Cotta is a perfect make-ahead dessert. Store it (covered) in the fridge for up to three days and simply add garnishes just before serving.
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Is there a substitute for pistachio paste?
If you can’t find pistachio paste, try making your own by blending shelled, unsalted pistachios until smooth with a hint of neutral oil. You can also use almond paste for a twist, though the flavor will be different.
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What type of cream works best for Pistachio Panna Cotta?
Heavy cream or double cream delivers that signature silky texture. Lighter creams won’t set quite as luxuriously, so choose the richest you can find for truly decadent results!
Final Thoughts
If you’re looking for a dessert that feels both sophisticated and soul-soothingly simple, Pistachio Panna Cotta is your answer. I can’t wait for you to try it—let each creamy, pistachio-packed spoonful transport you to your happy place!
Print
Pistachio Panna Cotta Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Chilling, Mixing, Whisking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of Pistachio Panna Cotta, a luxurious Italian dessert combining the nutty flavor of pistachios with silky smooth yoghurt and cream.
Ingredients
Panna Cotta:
- 1 teaspoon powdered gelatine
- 1 tablespoon water
- 1 cup plain yoghurt
- 1 1/2 cups heavy cream or double cream
- 1/4 cup pistachio paste
- 1/4 cup superfine granulated sugar or caster sugar
Topping (optional):
- pistachio brittle for a quick pistachio brittle decoration
- Amarena cherry syrup
Instructions
- Prepare Gelatine: Sprinkle gelatine over water in a small bowl. Let it bloom for a few minutes.
- Mix Yoghurt and Cream: Whisk yoghurt, half of the cream, and half of the pistachio paste until smooth.
- Heat Cream Mixture: In a saucepan, combine remaining cream, pistachio paste, and sugar. Heat until simmering.
- Add Gelatine: Remove from heat, add gelatine, and whisk until smooth.
- Combine Mixtures: Slowly pour cream into yoghurt mixture while whisking until smooth.
- Set Panna Cotta: Pour into serving dishes and refrigerate for at least 4 hours.
- Serve: Top with cherry syrup and pistachio brittle.
Notes
- Be gentle when combining the cream mixtures to avoid air bubbles.
- Adjust sweetness by varying the amount of sugar to suit your taste.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 380
- Sugar: 14g
- Sodium: 80mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
