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. 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.
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.
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!
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!
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!
Pistachio Panna Cotta with Raspberry Sauce
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.