Ingredients
Panna Cotta
- ¼ cup (59 ml) cold water
- 2¼ teaspoons (7 g) unflavored gelatin (1 packet)
- 1 ¾ cups (414 ml) heavy cream or whipping cream
- ½ cup (100 g) granulated sugar (reduce to ⅓ cup (67 g) if pistachio paste is sweetened)
- ¼ teaspoon ground cardamom (optional)
- ¼ cup (60 g) pistachio paste
- 1 cup (236 ml) whole milk, room temperature preferred (2% milk can be substituted)
- 1 pinch salt
- ¼ teaspoon almond extract (optional)
Raspberry Compote (optional)
- 2 cups (240 g) raspberries, fresh or frozen
- 2 tablespoons (24 g) granulated sugar (start with 2 tablespoons, add up to 3 tablespoons to taste)
- 1 tablespoon (14 ml) lemon juice (or as needed)
- 1 pinch salt (as needed)
Instructions
- Bloom the gelatin: Pour cold water into a small mixing bowl and sprinkle gelatin over the surface. Stir gently, then let it sit for 5-7 minutes until it thickens and becomes soft and rubbery.
- Heat the cream mixture: In a medium saucepan over medium heat, combine heavy cream, sugar, and cardamom if using. Stir occasionally and heat for 3-4 minutes until hot to the touch (between 140-170°F), ensuring sugar dissolves completely. Avoid boiling.
- Dissolve gelatin and add pistachio paste: Remove saucepan from heat. Whisk in the bloomed gelatin until fully dissolved and the mixture is smooth. Next, whisk in the pistachio paste until completely incorporated.
- Combine remaining ingredients: Whisk in milk, salt, and almond extract if desired until the mixture is fully blended.
- Strain the mixture: Place a fine-mesh sieve over a large measuring cup and pour the panna cotta mixture through it to ensure a smooth texture.
- Pour and chill: Divide the mixture evenly into 6 ramekins or serving containers (about ½ cup each). Cover with plastic wrap and refrigerate for at least 6 hours or overnight until set.
- Prepare raspberry compote: In a small saucepan, combine raspberries, sugar (starting with 2 tablespoons), lemon juice, and a pinch of salt. Simmer over medium-low heat, stirring occasionally. Cook fresh berries for 8-10 minutes or frozen berries for 12-15 minutes, until berries break down and mixture thickens.
- Mash and finish compote: Lightly mash the cooked berries with a fork to release pectin and thicken naturally. The compote should be syrupy and coat the back of a spoon; if too watery, increase heat to medium and cook for an additional 3-5 minutes to reduce extra liquid.
- Adjust sweetness and cool: Taste compote and add the remaining tablespoon of sugar if desired. Remove from heat and cool to room temperature or refrigerate.
- Serve: Serve panna cotta chilled. Add toppings of chopped pistachios, and for added flavor and color, spoon raspberry compote on top right before serving.
Notes
- Use gelatin carefully: avoid boiling the cream mixture after adding gelatin to maintain texture.
- Adjust sugar in the panna cotta depending on the sweetness of the pistachio paste.
- Whole milk is preferred for creaminess, but 2% can be substituted.
- Cardamom and almond extract add aroma but are optional.
- Raspberry compote can be stored in the fridge for up to 3 days and served cold or at room temperature.
- For a vegan alternative, use agar-agar instead of gelatin and substitute dairy with coconut cream and plant milk.
- Ensure to strain the panna cotta mixture for the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
