Pistachio panna cotta with custard


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.
11,987 23.5/5 for 4 ratings
Grade this recipe:

Last modified on: February 18th 2018

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.2 hours 35 min.16 min.3 hours 12 min.
Keeping: Overnight in the fridge.
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...

Step by step recipe


Stage 1 - 5 min.
Pistachio panna cotta with custard : Photo of step #1
Soak 2 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 7 min.
Pistachio panna cotta with custard : Photo of step #2
Pour 250 ml liquid cream into a saucepan on medium heat and bring to the boil.

Stage 3 - 3 min.
Pistachio panna cotta with custard : Photo of step #3
Add 50 g Pistachio powder or paste and whisk until thoroughly mixed.

Stage 4 - 30 min.
Pistachio panna cotta with custard : Photo of step #4
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
Pistachio panna cotta with custard : Photo of step #5
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.
Pistachio panna cotta with custard : Photo of step #6
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.
Pistachio panna cotta with custard : Photo of step #7
Add 40 g caster sugar to the pan and caramelise the pistachios.

Stage 8 - 5 min.
Pistachio panna cotta with custard : Photo of step #8
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.
Pistachio panna cotta with custard : Photo of step #9
When cold, chop coarsely with a knife.

Stage 10 - 6 min.
Pistachio panna cotta with custard : Photo of step #10
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.
Pistachio panna cotta with custard : Photo of step #11
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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,648 Kcal or 6,900 Kj35 gr94 gr125 gr
82 %13 %9 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
273 Kcal or 1,143 Kj6 gr16 gr21 gr
14 %2 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
275 Kcal or 1,151 Kj6 gr16 gr21 gr
14 %2 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Black Forest gateau, The total turnip, Fish petals, vegetables julienne, and beurre blanc, Strawberry, kiwi and mascarpone verrines, ... All
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Apple Tatin Terrine, Norman flambéed apples, Individual charlottes with morello cherries, Pears in red wine with blackcurrant , ... All
PistachiosPistachios: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Frozen Nougat, Granola, Moist cereal bars, Pistachio shortbread biscuits, ... All
Pistachio powder or pastePistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Pistachio confectioner's custard, Mini apricot and pistachio brioches, Pistachio madeleines, Pear, grapefruit and pistachio tart, ... All

Other recipes you may also like

[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,5754.2/5 for 19 ratings 1 hour 14 min.
[Finger biscuits]
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
104,8715/5 for 1 ratings 1 hour
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
254,291 714.7/5 for 44 ratings 2 hours 38 min.
[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
73,9733.5/5 for 2 ratings 12 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
97,441 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 2 comments or questions on this recipe

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.
I am not a leaving thing
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.

Back to top of page