Pistachio Panna Cotta Recipe
There are many desserts from Italy which people relish. Panna Cotta is one of the gems coming from this country. The literal meaning of Panna Cotta is; Panna means cream and Cotta means cooked. This frozen dessert is easy to make as not too many ingredients is used in this recipe. By keeping the basic ingredients of gelatin and cream the same, you can make this dessert using your additions like adding flavours or fresh fruits or nuts. These variations give an edge to the taste of the panna cotta.
The recipe given below is helpful in serving three people.
Ingredients For Panna Cotta Recipe
- 1. 3.5 – 4 grams of unflavoured gelatin powder
- 2. 30 ml of cold milk
- 3. 270 ml heavy whipping cream
- 4. 30 grams of icing sugar
- 5. 0.5 – 1 tablespoon of pistachio paste
- 6. Pistachio nuts finely grounded (For Garnishing)
Pistachio Paste For Panna Cotta Recipe
• Take some shelled pistachio in a pan and blanch it in the boiling water for 3-4 minutes
• Make a rough paste by taking the skin off the blanched pistachio and grind them in a blender or grinder by putting little water in the pistachio. The Pistachio paste for the Panna Cotta recipe is ready.
Recipe for Pistachio Panna Cotta
Take the cold milk in a bowl and put the unflavoured gelatin powder in it. Let it sit for 5-10 minutes in the pan. This mixture will become soft and spongy after 5-10 minutes
Boil the cream and sugar separately in a pan. To avoid lumps and to dissolve the sugar nicely; keep stirring the mixture.
Into the gelatin mix pour the hot mixture of cream and sugar. To dissolve the gelation completely, stir the mixture continuously. Add the Pistachio Paste in this mixture. Whisk this mixture thoroughly to get a smooth consistency.
While eating the Panna Cotta, some of us do not like the chucks of Pistachio; to avoid this, you can pour the above mixture through a fine-mesh sieve or a muslin cloth and use this beautiful mix in the pan for the Panna Cotta.
Now pour this mixture in small bowls or moulds and keep them in the refrigerator to set for good 4-5 hours. To get the best result it is advisable if you refrigerate this overnight.
Serve the Panna Cotta by garnishing it with finely chopped Pistachio
A lot of variations can be done in Pistachio Panna Cotta. Adding Basil to the mixture of cream and sugar; is one of the variations. Alternatively, you can add rose essence in the gelatin mixture for another variation in the Pistachio Panna Cotta. Another flavour which works with Pistachio Panna Cotta is Orange, by adding orange zest to the mixture of the cream and sugar. To garnish, the orange sauce can be drizzled over the Panna Cotta,
As mentioned earlier, Panna Cotta is a versatile dessert, and due to this, you can make the Panna Cotta as your own by using your ingredients and flavours which suit your palette.