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
18 people
6 IngredientsLast modified on: February 18th 2018
For 18 people, you will need:
- 1
6 sheets gelatin - 2
750 ml liquid cream - 3
150 g Pistachio powder or paste - 4
180 g pistachios - 5
120 g caster sugar - 6
600 g Real custard sauce (crème anglaise) - Total weight: 1,815 grams
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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.
If you start now, at , you will finish around : ?.Change start time
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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.
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 | 210 RDI=80 % | 550 RDI=50 % | 520 RDI=80 % | 7,760 RDI=390 % | 32,490 RDI: 390 % |
| 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 18 people : 12.05 €
- 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.
This recipe uses (among others)
Liquid cream
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Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: European glass, Caramel semolina pudding with raisins, Individual charlottes with morello cherries, Pears and caramelised walnut samosas , Warm apple feuillantines, ... See them all 13
Pistachios
Like these other recipes: How to peel pistachios, Rice pudding with fruit and nuts, Mini apricot and pistachio brioches, Granola, Pistachio shortbread biscuits, ... See them all 18
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Pistachio ice cream, Sicilian Epiphany Pie, Pistachio shortbread biscuits, Pear, grapefruit and pistachio tart, ... See them all 12
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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.