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.
15,457 23.5/5 for 4 ratings
Grade this recipe: Last modified on: February 18th 2018
For 18 people, you will need:
- 0
6 sheets gelatin - 1
750 ml liquid cream - 2
150 g Pistachio powder or paste - 3
180 g pistachios - 4
120 g caster sugar - 5
600 g Real custard sauce (crème anglaise) - Total weight: 1,812 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Overnight in the fridge.Step by step recipe
Stage 1 - 5 min.
Soak 6 sheets gelatin in cold water for 5 minutes to soften.
Stage 2 - 7 min.
Pour 750 ml liquid cream into a saucepan on medium heat and bring to the boil.
Stage 3 - 3 min.
Add 150 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 180 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 120 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,944 Kcal or 20,700 Kj | 105 gr | 283 gr | 376 gr |
| 247 % | 40 % | 27 % | 57 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 273 Kcal or 1,143 Kj | 6 gr | 16 gr | 21 gr |
| 14 % | 2 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 275 Kcal or 1,151 Kj | 6 gr | 16 gr | 21 gr |
| 14 % | 2 % | 1 % | 3 % |
How much will it cost?
- For 18 people : 12.02 €
- Per person : 0.67 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others)
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Your 2 comments or questions on this recipe
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.
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.