Go Back
–+ servings
A creamy dessert served in a glass with an orange base, topped with a dollop of orange fruit and grated zest, placed on a wooden surface.

Pistachio Panna Cotta with Honeyed Orange

No ratings yet
This pistachio panna cotta uses dry roasted salted pistachios 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Dessert
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Panna Cotta
  • 1½ cups Heavy cream
  • 1½ cups Whole milk
  • ½ cup Dry roasted salted pistachios
  • ¼ cup Sugar
  • 1 teaspoon Vanilla extract
  • 1 Pinch 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 Dry roasted salted pistachios 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. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. 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. Set the bowl in an ice bath and stir occasionally until it cools to room temp. Taste it here and adjust the sugar, because once it is poured nothing can be changed.
  2. 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 3 days. Add the honeyed orange topping just before serving so it doesn't weep into the panna cotta.

Tried this recipe?

Let us know how it was!