Pistachio Panna Cotta

Smooth, creamy and unbelievably good pistachio panna cotta made with four ingredients. It's incredibly easy to make and takes 15 minutes to prepare, making it the solid make-ahead dessert.

Panna Cotta is one of our favourite desserts (although tiramisu probably still takes top spot). It's one of those desserts that feels elegant and luxurious but is surprisingly easy to make.

The key element in making panna cotta is gelatine. Add too much, and it becomes firm and rubbery; too little, and it won't set. The goal is the solid wobble and silky smooth texture.

Once you have the right balance, panna cotta becomes one of the easiest and most reliable desserts you can make.

This pistachio version is good, it's smooth and creamy with a delicate nutty flavour. It's suited to dinner parties or special occasions because it's so low prep and can be made 1-2 days in advance.

Ingredient notes

• Pistachio cream – pistachio cream has gotten extremely popular over the years and is a lot easier to find nowadays. If you can't find it at a local or Italian food store you can buy pistachio cream online (see recipe card).
• Powdered gelatine – We've lowered the amount of gelatine compared to our other panna cotta recipes and love the end result. It's extra light and creamy.

Recipe tip!

Garnish – Sprinkle over some finely chopped pistachios for serving. This is completely optional, but it looks pretty when serving to guests!

Adding vanilla – having tested this recipe with and without vanilla, we prefer it without, as the pistachio cream is sweet. If you love the idea of adding vanilla, then you can add 1 teaspoon to the milk, cream and sugar.

More panna cotta recipes to try

Italian Desserts

Chocolate Panna Cotta

Italian Desserts

Vanilla Panna Cotta (classic recipe)

Italian Desserts

White Chocolate Panna Cotta

Italian Desserts

Boozy Bailey's Panna Cotta

Ingredients

Makes 4 - 6 servings

• 250 ml whole milk ((1 cup plus 1 tablespoon))
• 300 ml heavy cream (double cream UK) ((1 and 1/4 cups))
• 70 g caster or granulated sugar ((1/3 cup plus 1 tablespoon))
• 100 g of pistachio cream ((1/3 cup))
• 10 g powdered gelatine ((2 and 1/2 teaspoons))

Method

1. Add the gelatin to a small bowl and pour over just enough cold water to cover it. Leave to bloom for 5–10 minutes until softened.

2. Add the milk, cream and sugar to a saucepan set over medium heat. Warm gently, stirring occasionally, until the sugar has dissolved and the mixture is steaming hot but not boiling.

3. Remove the pan from the heat and stir in the pistachio cream until fully melted and smooth.

4. Add the gelatin to the warm cream mixture. Whisk well until completely dissolved.

5. Divide the mixture evenly between moulds or ramekins. Leave to cool at room temperature, then transfer to the fridge to set for at least 6 hours, or ideally overnight.

To unmould the panna cotta

1. Fill a bowl with hot tap water.

2. Run a thin knife gently around the edge of the panna cotta to loosen it slightly, then dip the base of the mould into the hot water for about 20–30 seconds (do not let the water rise above the rim).

3. Remove from the water, place a serving plate on top of the mould and invert. Give it a gentle shake or tap until the panna cotta releases onto the plate.

4. Remove from the water and place of a plate. Give the panna cotta a firm shake until you hear it unmould.

Kitchen notes

• Storage the panna cotta will keep well refrigerated for up to 2-3 days.