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
Units
Scale
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
