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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.

51 K 2× 3.5/5 (4 reviews)

3 hours 15 min. difficulté

Easy

4.05 €

6 people

6 Ingredients

Last modified on: February 18^th 2018

For this recipe: I want to make it (375×) I made it (388×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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: 605 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 25 min.

Resting: 2 hours 35 min.

Cooking: 20 min.

All in all: 3 hours 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Add 50 g pistachio powder or paste and whisk until thoroughly mixed.

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.

Keeping: Overnight in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	180 RDI=20 %	170 RDI=30 %	2,590 RDI=130 %	10,830 RDI: 130 %
Per 100 g	10 RDI=4 %	30 RDI=3 %	30 RDI=4 %	430 RDI=20 %	1,790 RDI: 20 %
Per person	10 RDI=5 %	30 RDI=3 %	30 RDI=4 %	430 RDI=20 %	1,810 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Nuts, egg

How much will it cost?

For 6 people : 4.05 €
Per person : 0.70 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted on this recipe

Thank you, appreciate!

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.
Posted by jh february 18^th 2018 at 18:06 n° 2
I love your site. Great recipes and tips.

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.
Posted by Zlatan february 18^th 2018 at 17:27 n° 1

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