Agar Agar Pistachio Panna Cotta with Raspberry Sauce, no gelatine
DESSERTS,  DESSERTS with JELLY,  EGGLESS,  GLUTEN FREE,  PANNA COTTA,  VEGETARIAN

Addictive Pistachio Panna Cotta with Raspberry Sauce… colourful dessert you will love

Agar Agar Pistachio Panna Cotta with Raspberry Sauce, no gelatine

Pistachio Panna Cotta with Raspberry Sauce … a gently set, smooth, soft no gelatine panna cotta, with pistachios really adding Spring feels. The bright, vibrant raspberries add just the right tang to every spoon of this dessert. You could use a strawberry sauce too or perhaps a deep saffron jelly to top it.

Hello Spring in North India, curry patta blossoms, mulberries, fruit pizza, poppies, granola parfaits, watermelon bowls

Hello Spring. There’s an energy in the air and everything feels lighter already. It’s a welcome break from a long, cold winter, though it’s turning out to be a very short Spring. We barely had two weeks of below 20C temperatures and now we’re well into the 30’s, a sign that summer is well on it’s way.

Eggless Chocolate Pistachio Cranberry 5

I had some pistachios left over from an earlier collaboration with the USDA and had been waiting to make a pistachio panna cotta for a bit. The set is never easy to get when you go the no gelatine way. It’s also not the same as a jiggly, smooth, jelly like classic gelatine panna cotta set because of differing properties of the plant based setting agent, agar agar. This is the brand I use. The good thing about using agar agar is that you can adjust the quantities, reheat the mixture and begin again if the set is not to your liking.

Agar Agar Pistachio Panna Cotta with Raspberry Sauce, no gelatine

I reached this panna cotta set after several attempts. Even if the classic panna cotta jiggle was missing, the taste of this Pistachio Panna Cotta with raspberry sauce was sublime. Smooth, soft, gentle, rich, delicious, indulgent … pistachios can offer so much to a simple dessert, it’s amazing!

Eggless and Indian Inspired Desserts with Pistachios

One look at the collage above, and you can easily tell that pistachio is one of my favourite ingredients in desserts. It’s also so absolutely versatile as a topping, a garnish for a pop of colour. Pistachios pair beautifully with some of my favourite flavours – saffron, strawberries, chocolate, rose, orange, mangoes, apricots, cherries, plums, vanilla too. And of course with raspberries like in the Pistachio Panna Cotta!

Agar Agar Pistachio Panna Cotta with Raspberry Sauce, no gelatine

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts

Agar Agar Pistachio Panna Cotta with Raspberry Sauce, no gelatine

Pistachio Panna Cotta with Raspberry Sauce

I love using natural colours of ingredients in desserts and this pistachio panna cotta is one of my new favourites. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
Makes 4 X 150g servings
Prep Time 1 hour
Cook Time 5 minutes
Setting 8 hours
Total Time 9 hours 5 minutes
Course Dessert
Cuisine Indian, Italian
Servings 4 people

Ingredients
  

Pistachio panna cotta

  • 300 g cream 25% fat
  • 2 1/4 tsp agar agar
  • 100 g milk
  • 75 g castor sugar
  • 200 g pistachios blanched/peeled

Raspberry sauce

  • 85 g frozen raspberries
  • 25 g sugar
  • 1/8 tsp agar agar

Instructions
 

Pistachio panna cotta

  • Whisk together the cream, milk, sugar and agar agar in a heavy bottom saucepan. Simmer stirring constantly for 2-3 minutes to activate the agar agar.
  • Add the pistachios and blend until smooth.
  • Pour into molds and refrigerate to set overnight. If you are using silicon molds, you can place them in the freezer until frozen, then demold and leave in the fridge for 2-3 hours to defrost.

Raspberry sauce

  • Simmer together until soft and slightly thick.
  • Strain and use.
Keyword agar agar, chocolate, cream, eggfree, eggless, gluten free, no bake, vegetarian

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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