Pistachio Panna Cotta

Pistachio Panna Cotta


Number of Servings: 4
  • 2 cups Cream.
  • 3 tbs Sugar.
  • 1 Vanilla bean.
  • 1/2 ts Vanilla extract.
  • 1 tbs Crushed pistachios.
  • 2 ts Gelatin.
  • 1/4 cup Water.


  1. Mix the gelatin with 1/4 cup of room temperature water.
  2. Pour the cream into the saucepan, add the sugar, pistachio, vanilla extract and bring to a boil.
  3. Once cream is boiled, add the gelatin and mix, then pour it into your ramekins.
  4. Refrigerate for 6—8 hrs.
  5. To release the panna cotta from the ramekin, slide a knife over the edges. Put the ramekin in a cup filled with boiled water for 5 seconds. Then flip over to serving plate.

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