Pistachio Panna Cotta
Panna cotta originates from the Piedmont region of Italy, where creamy desserts have long been popular. It gained true popularity in the early 20th century and has since been prepared with various flavorings in many countries around the world. The pistachio version, with its distinctive nutty aroma, offers a unique experience. Imagine the soft, wobbly panna cotta melting in your mouth as you spoon it up, while the crunch of toasted pistachios provides a pleasant contrast. The secret to perfect panna cotta is the right amount of gelatin and heating it over low heat – this creates a truly creamy and silky texture.
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water and let them stand for 5 minutes, until softened.
2
In a saucepan, combine the heavy cream, sugar, and the scraped seeds from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not bring to a boil.
3
Remove from the heat and stir in the pistachio paste until completely incorporated into the cream mixture.
4
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm mixture and stir until completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any gelatin or vanilla bean particles, then pour it into small molds or glasses.
6
Let cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
7
Before serving, sprinkle with chopped pistachios and, if desired, garnish with fruit sauce or honey.
