Pistachio Panna Cotta Recipe
Antep pistachio panna cotta is a delightful twist on the classic panna cotta, with its irresistible pistachio aroma and flavor charming everyone at the table. This elegant Italian dessert transforms into a gourmet delight when paired with Antep pistachio paste. Its light and silky texture makes it the perfect summer treat, though it’s just as irresistible in winter for those who can’t say no to nutty flavors.
One of the key tips in this recipe is to be patient when melting the gelatin. If you add it directly to boiling milk, it may clump and ruin the smooth texture of the panna cotta. Gently dissolving it over low heat while stirring constantly is crucial. Also, removing it from the heat just before it boils helps preserve the gelatin’s thickening power.
When using pistachio paste, be mindful of whether it’s sweetened. In this recipe, I used sweetened Antep pistachio paste, so half a cup of sugar was enough. If your paste is unsweetened, you might need to increase the sugar. You can start with 1/4 cup and taste before adjusting.
The raspberry sauce adds a fresh, tangy contrast to the panna cotta, but it’s entirely optional. You can skip it if you prefer a simpler version.
For the perfect consistency, the panna cotta needs to chill in the fridge for at least 2 hours. However, letting it rest overnight gives an even smoother result. When unmolding, make sure the panna cotta is fully detached from the sides to avoid breakage. A thin, sharp knife works well for this.
Enjoy...
Ingredients
- 700 ml milk,
- 200 ml cream,
- 1/2 cup granulated sugar,
- 15 g powdered or sheet gelatin,
- 1/2 cup Antep pistachio paste.
For the sauce:
- 125 g raspberries,
- 1 tsp cornstarch,
- 1 tsp sugar.
Instructions:
- Add the gelatin to the milk and stir to combine,
- Place the mixture over low heat and stir constantly until the gelatin dissolves,
- Add the sugar, cream, and pistachio paste. Continue stirring and heat until it just begins to boil (do not let it boil fully), then remove from heat,
- Pour the mixture into molds rinsed with water and refrigerate for at least 2 hours,
- To unmold, gently run a thin knife around the edges to loosen the panna cotta,
- Place the raspberries and cornstarch in a small saucepan and soften over low heat while mashing,
- Blend into a smooth puree using a blender,
- Add the sugar, stir, and remove from heat,
- Divide the sauce into small ramekins and refrigerate,
- Once the panna cottas are fully set, invert them onto serving plates,
- Pour the cooled sauce over the top, garnish as desired, and serve.
Bon appétit...