1,419 easy and fully explained recipes, with 33,930 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.

37K 2 4 3.5

Last modified on: February 18^th 2018

Keywords for this recipe:

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: 604 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.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,650 Kcal or 6,908 Kj	35 gr	95 gr	126 gr
61 %	10 %	7 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
273 Kcal or 1,143 Kj	6 gr	16 gr	21 gr
10 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
275 Kcal or 1,151 Kj	6 gr	16 gr	21 gr
10 %	2 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Nuts, Egg

How much will it cost?

For 6 people : 4.01 €
Per person : 0.67 €

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: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Turban of sole with langoustines, Sliced veal with leeks and mushrooms, Cocotte eggs with Comté, Leek fondue, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , Caramel semolina pudding with raisins, Bavaroise cream, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Pistachio and spinach pesto, Pistachio cake, Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, Pistachio shortbread biscuits, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Pistachio "Financiers", Pistachio shortbread biscuits, Sicilian Epiphany Pie, Pistachio cream, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
733K 313.7 36 min. January 27^th 2017

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
222K4.5 1 hour 6 min. May 10^th 2023

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
204K4.9 2 hours 37 min. September 6^th 2017

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
254K4.5 1 hour 1 min. October 17^th 2018

Real home-made chips*

It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
421K5 1 hour 47 min. December 30^th 2019

News list of cooking-ez.com

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

Post your comment or question

Your 2 comments or questions 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.

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.