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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.
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: 605 grams
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?
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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.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=18 % | 30 g RDI=11 % | 28 g RDI=40 % | 428 kcal RDI=21 % | 1,793 kJ RDI=21 % |
| Per person | 11 g RDI=18 % | 30 g RDI=12 % | 29 g RDI=40 % | 431 kcal RDI=22 % | 1,805 kJ RDI=22 % |
| Whole recipe | 70 g RDI=108 % | 183 g RDI=69 % | 174 g RDI=239 % | 2,586 kcal RDI=129 % | 10,831 kJ RDI=129 % |
How much will it cost?
For 6 people
4.05 €
Per person
0.70 €
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
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.