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A close-up of a bowl filled with creamy beige soup, topped with chopped nuts, possibly pistachios and walnuts, adding texture and color to the surface.

Pistachio Panna Cotta

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This elegant pistachio panna cotta blends creamy pistachio milk with pure pistachio paste, vanilla bean, and just enough gelatin to create a silky-smooth dessert. It’s a make-ahead stunner topped with flaky salt, fennel pollen, and an optional honey-vinegar glaze.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6
Course: Dessert
Cuisine: Californian, Italian
Calories: 573
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the panna cotta:
  • 3 ½ sheets gelatin
  • 4 cups pistachio milk
  • ½ cup pistachios
  • ¼ cup sugar
  • 1 vanilla bean split and seeds scraped
To finish:
  • Flaky salt to taste
  • Honey optional (for glaze)
  • Vinegar optional (for glaze)
  • Fennel pollen optional

Equipment

  • Saucepan
  • Whisk
  • Ramekins (6 x 7 oz) or small glasses
  • Ice bath setup
  • Fine Mesh Strainer
  • Food processor
  • Mixing Bowls

Method
 

Bloom Gelatin
  1. Soak gelatin sheets in cold water for 20 minutes.
  2. Once softened, squeeze out excess water and set aside.
Prepare an ice bath.
    Make Pistachio Paste
    1. Blanch pistachios in boiling water for 1–2 minutes.
    2. Transfer to ice bath to shock.
    Drain and dry.
    1. Puree pistachios in a food processor until smooth. Set aside ¼ cup for the base.
    Heat Base
    1. Combine pistachio milk and sugar in a large saucepan and bring just to a boil.
    2. Remove from heat and let cool slightly (below 180°F).
    3. Stir in the bloomed gelatin until dissolved.
    4. Add pistachio paste and vanilla bean seeds. Stir to fully incorporate.
    Strain + Cool
    1. Strain the mixture through a fine mesh sieve into a heatproof bowl.
    2. Set the bowl in an ice bath and stir occasionally until it cools to room temp.
    Pour + Set
    1. Pour into six 7 oz ramekins or small glasses, leaving ½ inch of space at the top.
    2. Cover with plastic wrap and refrigerate for at least 3 hours until set.
    Finish + Serve
    1. Optionally, whisk together honey and vinegar.
    2. Spoon glaze over set panna cotta.
    3. Sprinkle with flaky salt and fennel pollen. Serve chilled.

    Nutrition

    Calories: 573kcalCarbohydrates: 68gProtein: 18gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 15mgPotassium: 633mgFiber: 6gSugar: 55gVitamin A: 255IUVitamin C: 3mgCalcium: 69mgIron: 3mg

    Notes

    Storage: cover and refrigerate for up to 3 days. Add the honey-vinegar glaze just before serving so it doesn't weep into the panna cotta.

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