Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
6,550 24.3/5
Last modified on: February 18th 2018
For 6 people, you will need:
- 1
2 sheets gelatin - 2
250 ml liquid cream - 3
50 g Pistachio powder or paste - 4
60 g pistachios
- 5
40 g caster sugar - 6
200 g Real custard sauce (crème anglaise) - Total weight: 604 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 2 hours 35 min. | 16 min. | 3 hours 12 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Soak 2 sheets gelatin in cold water for 5 minutes to soften.Stage 2
7 min.
Pour 250 ml liquid cream into a saucepan on medium heat and bring to the boil.Stage 3
3 min.
Stage 4
30 min.
Next add the softened gelatin (after draining well).Mix until fully melted, then leave the mixture at room temperature to cool for about 30 minutes.
Stage 5
2 hours
Lay a tea towel on a baking sheet and stand the small glasses on this (to stop them sliding about).Divide the mixture between the glasses, then refrigerate for at least 2 hours.
Stage 6
5 min.
Meanwhile, put 60 g pistachios in a small frying pan on high heat and toast for about 5 minutes (they should only colour slightly).Stage 7
4 min.
Add 40 g caster sugar to the pan and caramelise the pistachios.Stage 8
5 min.
When they are well caramelised, tip the nuts out onto the worktop (or onto a sheet of cooking parchment if you prefer) to cool.Stage 9
2 min.
When cold, chop coarsely with a knife.Stage 10
6 min.
When you are ready to serve, take the panna cotta out of the fridge and add a little custard to each glass.Stage 11
5 min. Finish with a few chopped caramelised pistachios and serve.Remarks
Get pistachios without skin if possible; they look so much nicer when caramelised.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 6 people : 4.01 €
Per person : 0.67 €
Source: Home made.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Cod loin with saffron, Pistachio ice cream, Frozen Nougat, Fresh spinach with cream, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: European glass, Caramelized brioche with pear and kiwi, Rice pudding (riz au lait), Pears in red wine with blackcurrant , Warm apple feuillantines, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Nougat, Mini apricot and pistachio brioches, Pistachio powder or paste, Chocolate cereal bars, Pistachio shortbread biscuits, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Pistachio confectioner's custard, Pistachio custard tart, Pistachio shortbread biscuits, Pistachio cream, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
I tried giving you 5 stars on this recipe but a new page loaded and had a message that "Notation impossible...". I have no idea what that is.
Anyway, thank you for all the hard work you put into this website.
Strange problem with the notation, this is suppose to happen only when you rate the same recipe twice in less than 5 minutes... Anyway, don't worry, if you have time try again in a few minutes.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.