Pistachio Panna Cotta Recipe | Ballymaloe Festival of Food

Pistachio Panna Cotta

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Ingredients:

2 × 2 g (⅛ oz) gelatine leaves
400 ml (14 fl oz) double cream
30 g (1 oz) caster sugar
1 vanilla pod, split and seeds scraped
80 g (2¾ oz) pistachio cream

To serve:

Handful of unsalted pistachios, roughly chopped
Handful of raspberries (optional)

Pistachio cream is a staple of Sicilian cuisine and is used in many breakfast pastries. It’s similar to chocolate spread but is (unsurprisingly) green and tastes gloriously of pistachios. You can find jars of pistachio cream in most supermarkets in Italy, or widely online. Mixing pistachio cream with panna cotta is an indulgent twist on a classic, bringing a nutty sweetness to the cream as well as acting as a second setting agent, meaning you need less gelatin. I serve these in cocktail classes and nerver turn them out, mainly because their green colour does'nt look as attractiive domed on a plate as it does sitting in a glass topped with chopped pistachios or a few fresh berries.

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Directions:

Using scissors, cut the gelatine sheets into a small bowl and cover with cold water. Leave to soak for about 15 minutes or according to packet instructions.

Meanwhile, pour the cream into a medium saucepan and add the sugar, vanilla seeds, and pod. Place over medium heat and gently warm until just about to boil, then remove from the heat immediately.

Squeeze excess water from the gelatine and stir it into the hot cream until fully dissolved. Remove the vanilla pod, then transfer the mixture to a large bowl and stir in the pistachio cream until smooth.

Divide the mixture evenly among four cocktail glasses, then chill in the fridge for at least 3 hours, or preferably overnight.

To serve, top each panna cotta with a teaspoon of chopped pistachios and, if you like, a few raspberries. Serve directly in the glass.

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