Elegant Pistachio Panna Cotta (Print Version)
# Ingredients:
→ Pistachio Butter
01 -
2 cups (290g) raw shelled pistachios, unsalted
02 -
1 pinch flaky sea salt
03 -
1/2 tsp vanilla bean paste
→ Panna Cotta
04 -
3 tbsp water
05 -
1 pouch (2 ½ tsp) unflavored gelatin powder
06 -
2 cups (500ml) heavy cream
07 -
1 cup (250ml) whole milk
08 -
1/2 cup (120g) pistachio butter
09 -
2/3 cup (133g) granulated sugar
10 -
1/2 tsp pure vanilla extract
→ Garnish
11 -
Chopped pistachios for serving
12 -
Edible dried rose petals (optional)
# Instructions:
01 -
Place the pistachios in a food processor and blend until smooth, scraping down the processor as you go. It will take about 20 minutes for the oils to release and turn into a thick paste. Once a paste has formed, add the salt and vanilla bean paste, blending until well combined. Transfer to a well sealed jar.
02 -
In a small bowl, gently stir together the gelatin powder and water. Let it sit for at least 5 minutes until a gel forms.
03 -
In a medium saucepan over medium-low heat, whisk together the heavy cream, milk, ½ cup (120g) pistachio butter, and sugar until smooth. Bring to a simmer or until the edges begin to foam and bubble.
04 -
Once simmering, turn off the heat and whisk in the vanilla and gelatin until dissolved.
05 -
Divide into 6 serving glasses and cool to room temperature, about 45 minutes to 1 hour. Place the glasses in the fridge and chill for at least 2 hours or overnight. Cover them with plastic wrap to prevent any fridge odors.
06 -
When ready to serve, top with chopped pistachios and dried rose petals (optional).
# Notes:
01 -
Pistachio butter can be stored in fridge for up to 1 month
02 -
Recipe makes extra pistachio butter for future use
03 -
Can be unmolded using warm water bath method