This post may contain affiliate links. Please read our disclosure policy.
Smooth, creamy and unbelievably delicious pistachio panna cotta made with just four ingredients. It’s incredibly easy to make and takes just 15 minutes to prepare, making it the perfect make-ahead dessert.
Panna Cotta is one of my favourite desserts (although tiramisu probably still takes top spot). It’s one of those desserts that feels elegant and luxurious but is surprisingly easy to make.
The key element in making panna cotta is gelatine. Add too much, and it becomes firm and rubbery; too little, and it won’t set. The goal is the perfect wobble and silky smooth texture.
Once you have the right balance, panna cotta becomes one of the easiest and most reliable desserts you can make.
This pistachio version is incredible, it’s smooth and creamy with a delicate nutty flavour. It’s perfect for dinner parties or special occasions because it’s so low prep and can be made 1-2 days in advance.
Ingredient notes
Pin this now to find it later
Pin It- Pistachio cream – pistachio cream has gotten extremely popular over the years and is a lot easier to find nowadays. If you can’t find it at a local or Italian food store you can buy pistachio cream online (see recipe card).
- Powdered gelatine – I’ve lowered the amount of gelatine in this recipe compared to our other panna cotta recipes and absolutely love the end result. It’s extra light and creamy.
Recipe tip!
Garnish – Sprinkle over some finely chopped pistachios for serving. This is completely optional, but it looks pretty when serving to guests!
Adding vanilla – having tested this recipe with and without vanilla, I prefer it without, as the pistachio cream is very sweet. If you love the idea of adding vanilla, then you can add 1 teaspoon to the milk, cream and sugar.
More panna cotta recipes to try
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
White Chocolate Panna Cotta
Italian Desserts
Boozy Bailey’s Panna Cotta
If you’ve tried this Pistachio panna cotta recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pistachio Panna Cotta
Ingredients
- 250 ml whole milk, (1 cup plus 1 tablespoon)
- 300 ml heavy cream (double cream UK), (1 and 1/4 cups)
- 70 g caster or granulated sugar , (1/3 cup plus 1 tablespoon)
- 100 g of pistachio cream, (1/3 cup)
- 10 g powdered gelatine, (2 and 1/2 teaspoons)
Instructions
- Add the gelatin to a small bowl and pour over just enough cold water to cover it. Leave to bloom for 5–10 minutes until softened.
- Add the milk, cream and sugar to a saucepan set over medium heat. Warm gently, stirring occasionally, until the sugar has dissolved and the mixture is steaming hot but not boiling.
- Remove the pan from the heat and stir in the pistachio cream until fully melted and smooth.
- Add the gelatin to the warm cream mixture. Whisk well until completely dissolved.
- Divide the mixture evenly between moulds or ramekins. Leave to cool at room temperature, then transfer to the fridge to set for at least 6 hours, or ideally overnight.
To unmould the panna cotta
- Fill a bowl with hot tap water.
- Run a thin knife gently around the edge of the panna cotta to loosen it slightly, then dip the base of the mould into the hot water for about 20–30 seconds (do not let the water rise above the rim).
- Remove from the water, place a serving plate on top of the mould and invert. Give it a gentle shake or tap until the panna cotta releases onto the plate.
- Remove from the water and place of a plate. Give the panna cotta a firm shake until you hear it unmould.
Notes
- Storage – the panna cotta will keep well refrigerated for up to 2-3 days.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
