Pistachio Panna Cotta with Honeyed Orange

This pistachio panna cotta uses Setton Farms Dry Roasted with Sea Salt Pistachio Kernels for a naturally rich flavor and green hue. Finished with jewel-like segments of orange tossed in honey, it's a dessert that balances creaminess, crunch, and brightness in every spoonful.

Why You'll Love Pistachio Panna Cotta with Honeyed Orange

This silky pistachio panna cotta brings elegance to your dessert table with minimal effort. It's creamy, subtly nutty, and paired with bright, honeyed citrus for a balanced bite. Thanks to Setton Farms pistachios, you get real flavor and a naturally vibrant hue-no food coloring needed. Make it ahead and wow your guests with ease.

Tips and Tricks

• Strain the mixture after blending for the smoothest texture.
• Let your gelatin bloom fully in cold milk for the best set.
• Chill in jars for a casual vibe or unmold for a restaurant-style presentation.

Variations

• Swap the orange for fresh berries, pomegranate, or poached peaches.
• Infuse with a touch of orange blossom or rosewater for floral notes.
• Add a pistachio shortbread cookie on the side for crunch.

Substitutions

• For a dairy-free version, use full-fat coconut milk in place of cream and milk.
• Maple syrup or agave can stand in for honey in the citrus topping.

Best Served With

• Pistachio shortbread, almond tuiles, or a thin biscotti.
• Sparkling Moscato or a lightly sweet herbal tea with citrus notes.

How to Store Leftovers

• Store panna cotta covered in the fridge for up to 3 days.
• Keep the honeyed orange topping separate and add just before serving.

Common Questions

Pistachio Panna Cotta with Honeyed Orange

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This pistachio panna cotta uses Setton Farms Dry Roasted with Sea Salt Pistachio Kernels for a naturally rich flavor and green hue. Finished with jewel-like segments of orange tossed in honey, it's a dessert that balances creaminess, crunch, and brightness in every spoonful.

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Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course: Dessert

Cuisine: Californian, Italian

Calories: 1823

Ingredients Equipment Method Nutrition

Ingredients

  

Pistachio Panna Cotta

• 1½ cups heavy cream
• 1½ cups whole milk
• ½ cup Setton Farms Dry Roasted with Sea Salt Pistachio Kernels
• ¼ cup sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 packet about 2¼ teaspoon unflavored powdered gelatin

Honeyed Orange

• 1 cup orange segments
• 1½ tablespoon honey
• 2 teaspoon lemon juice

Finishing

• 2 tablespoon Setton Farms Dry Roasted with Sea Salt Pistachio Kernels crushed or chopped
• Optional: mint leaves or microgreens

Equipment

• Small mixing bowl
• Ramekins or serving molds
• Fine Mesh Sieve
• Microplane (optional)
• Blender
• Medium saucepan

Method

 

Bloom the Gelatin

1. Add gelatin to the cold milk in a small bowl and let bloom for 5-10 minutes.

Infuse the Cream

1. In a saucepan, combine heavy cream, sugar, pistachios, vanilla, and a pinch of salt. Bring to a gentle simmer, then remove from heat. Let steep for 15-20 minutes to infuse.

Blend

1. Add the bloomed milk-gelatin mixture to the warm cream and blend until smooth.

Strain

1. Strain the blended mixture through a fine-mesh sieve for a silky texture.

Chill

1. Pour into ramekins or molds. Let cool slightly, cover, and refrigerate for at least 4 hours or until fully set.

Make the Honeyed Orange

1. Toss orange segments with honey and lemon juice. Let sit at room temperature for 15 minutes.

Serve

1. Unmold panna cottas (if desired) or serve in ramekins. Garnish with honeyed orange and crushed pistachios. Add mint or microgreens if using.

Nutrition

Calories: 1823kcalCarbohydrates: 126gProtein: 24gFat: 141gSaturated Fat: 89gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gCholesterol: 447mgSodium: 238mgPotassium: 1260mgFiber: 5gSugar: 121gVitamin A: 6263IUVitamin C: 102mgCalcium: 777mgIron: 1mg

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