Pistachio Panna Cotta

Photos by Saghar Setareh

Mixing pistachio cream with panna cotta is an indulgent twist on a classic, bringing a nutty sweetness to the cream as well as acting as a second setting agent, meaning you need less gelatin.

I serve these in cocktail glasses and never turn them out, mainly because their green color doesn’t look as attractive domed on a plate as it does sitting in a glass topped with chopped pistachios or a few fresh raspberries.

• Handful of unsalted pistachios, roughly chopped
  

• Handful of raspberries (optional)
  

• 2 x 1/16 oz. gelatin sheets (or 1 tsp. of powdered gelatin)
  

• 14 fl. oz. double cream or heavy whipping cream
  

• 1 oz. caster sugar or superfine sugar
  

• 1 vanilla pod, split and seeds scraped
  

• 2¾ oz. pistachio cream
  

Instructions:

1. To make the panna cotta, using scissors, cut the gelatin sheets into a small bowl and cover with cold water. Leave to soak for 15 minutes or as instructed on the package.

2. Meanwhile, pour the cream into a medium saucepan and add the sugar, vanilla seeds and pod. Place over a medium heat and gently warm until it almost comes to the boil, then switch off immediately.

3. Squeeze any excess liquid out of the soaked gelatin and stir into the hot cream until it has completely dissolved. Remove the vanilla pod, then transfer to a large bowl and mix in the pistachio cream until smooth.

4. Divide the panna cotta evenly among four cocktail glasses, then chill in the fridge for at least 3 hours or, better still, overnight.

5. When you’re ready to serve, top each panna cotta with a teaspoon of roughly chopped pistachios and, if you like, a few raspberries. Serve directly from the glass.

Excerpted from Italian Coastal by Amber Guinness. © Thames & Hudson Australia 2024. Text © Amber Guinness. Reprinted by permission of Thames & Hudson Inc. Recipe photo credit: © Saghar Setareh