1,504 easy and fully explained recipes, with +66K photos and 78 videos

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 €

18 people

6 Ingredients

Last modified on: February 18^th 2018

For this recipe: I want to make it (362×) I made it (377×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 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.

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 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 %

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 18 people : 12.05 €
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)

Other recipes you may also like

Tomato meat balls

Meat balls in a tasty tomato sauce with herbs and white wine.
February 28^th 2012219 K5 30 min.

Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
February 12^th 2012147 K 53.3 1 hour 30 min.

Aligot

Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
April 5^th 2012121 K4.2 1 hour 20 min.

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27^th 201668 K4.3 50 min.

Chilli langoustines

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
October 12^th 201654 K5 1 hour 9 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.