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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.

37K 2 4 3.5

Last modified on: February 18^th 2018

Keywords for this recipe:

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: 1,812 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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.

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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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,951 Kcal or 20,729 Kj	105 gr	285 gr	378 gr
248 %	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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Nuts, Egg

How much will it cost?

For 18 people : 12.02 €
Per person : 0.67 €

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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: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Breton style shellfish and vegetable soup, Spicy mustard cauliflower cheese, The strange gratin, Chocolate and vanilla crème brûlée, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: European glass, Bavaroise cream, Norman flambéed apples, Caramelized brioche with pear and kiwi, Rice pudding (riz au lait), ... All
	Pistachios: You can check-out other recipes which use it, like for example: Granola, Chocolate mendiants, Chocolate thins with toasted nuts, Crisp apricot and pistachio tart, Pistachio shortbread biscuits, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Pistachio madeleines, Pistachio "Financiers", Paris flan filling, Pistachio confectioner's custard, ... All

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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)

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