This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
3 hours 15 min.
Easy
4.05 €
6 people
6 IngredientsLast 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.
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.
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.
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 % |
How much will it cost?
- For 6 people : 4.05 €
- Per person : 0.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Auvergne gratin, Moist chocolate cake, Cockles and cabbage with smoky cream sauce, Soft Croque-monsieur with 3 cheeses, Apple Batter Puddings, ... See them all 170
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Rice pudding (riz au lait), Warm apple feuillantines, Norman flambéed apples, Confit of quinces in Macvin, ... See them all 13
Pistachios
Like these other recipes: Frozen nougat, How to peel pistachios, Chocolate Truffles, Apricot and pistachio clafoutis, Pistachio cake, ... See them all 18
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Pistachio tiramisu, Pistachio cake, Pear, grapefruit and pistachio tart, Pistachio confectioner's custard, ... See them all 12
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025485 K 25 20 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019397 K4 1 hour 20 min.
Chestnut mousse in a whipper
In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream... October 18th 202067 K 9 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018437 K 24.3 45 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021647 K 34.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address 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 e-mail address 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.
The 2 comments already posted 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.