This pistachio panna cotta is a creamy Italian custard infused with pistachio flavor. You can mix it up in minutes with simple ingredients. It sets up in individual portions, making it super easy to share with your guests!
It looks fancy, but this is one of those easy no bake treats that you can mix up right on the stovetop!
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I first made this mango panna cotta recipe and my husband and I were instantly obsessed.
I don’t know how I didn’t think to make a pistachio version sooner! After all, I have a handful of other pistachio treats like my banana and pistachio bread and ricotta and pistachio cake! 😅
Pistachio paste adds rich flavor and a pretty green color. I love to top it with some chopped pistachios as well!
I made an quick raspberry compote to go with this pistachio panna cotta recipe. The tart berries cut through the creaminess perfectly, but you can really top it with anything you like.
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Why You’ll Love This Recipe
- You only need basic ingredients and the recipe is no-bake!
- Pistachio fans will love the rich, nutty flavor. It’s as yummy as my pistachio filled donuts!
- Top with a simple 3-ingredient raspberry compote, fresh raspberries or any topping you like!
- It’s silky like flan, but is egg-free. It’s also naturally gluten free!
- This dessert is as impressive as my butterscotch pots de creme recipe only way easier!
- Make it in advance and keep it refrigerated til you’re ready to serve it!
Ingredient Notes
Here are some useful notes on some of the ingredients.
- Gelatin thickens the panna cotta. All you’ll need to do is stir it into some water, allow it to thicken then add it to the recipe. I use one packed of gelatin powder which is 7 grams or 2 1/2 teaspoons. You should be able to find unflavored gelatin packets in the baking aisle of most grocery stores.
- Granulated sugar sweetens the panna cotta.
- Cardamom is optional but recommended! Just a little pinch tastes so good with milk and pistachios.
- Heavy cream (or whipping cream) makes the panna cotta rich and creamy. Milk helps makes sure it’s not overly rich. For best results, use full fat milk.
- Pistachio paste (also called pistachio spread) is a smooth paste made from ground pistachios. I use Pisti brand from Costco. You can also find it at Middle Eastern markets, Italian stores, or online. If sweetened, reduce sugar to ⅓ cup.
- Almond extract is optional. I like to add just a little almond extract enhance the pistachio flavor!
- Fresh or frozen raspberries work for the compote. The compote is optional, but adds a bright, fresh flavor.
- Lemon juice is used in the raspberry compote.
- Chopped salted or unsalted pistachios are great for sprinkling over the panna cotta before serving. They make a nice decoration, hint at the flavor and add some crunch!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Don’t have pistachio paste? Use ½ cup (60g) finely ground unsalted pistachios. Add them to the cream while heating in step 2, remove from heat, and let steep 15 minutes. Reheat the mixture to 140-170°F before straining. This is critical so the gelatin will dissolve properly. Strain through a fine-mesh sieve, then whisk in the gelatin, then add the milk, salt, and almond extract.
- You can swap in low fat milk. It will set up okay, but full fat will give you the best results.
- Don’t want to make raspberry compote? You can top the panna cotta with fresh raspberries or other fresh fruit.
- Don’t have pistachio paste? Make your own by blending 1 cup pistachios in a food processor for 5-10 minutes until creamy.
- Dubai chocolate fan? Instead of raspberry compote, top with chocolate sauce or chocolate shavings!
- Dried rose petals make a pretty decoration! Rose and pistachio are often paired together.
How to Make Pistachio Panna Cotta
Quick Video Recap
Step by Step Instructions
Step 1: (See photo 1 above). Sprinkle the gelatin over the cold water. Stir to combine. While the gelatin is setting, warm the heavy cream, cardamom and sugar in a medium saucepan over medium heat for 3-4 minutes until the mixture barely simmers and the sugar dissolves. Remove from heat.
Step 2: (See photo 2 above). Whisk in the softened gelatin until gelatin is completely dissolved. Add the pistachio paste and whisk well until smooth and fully incorporated. Whisk in the milk, salt and almond extract (if using) until combined.
Step 3: (See photo 3 above). Pour mixture into a large glass measuring cup. This will make it easier to pour into ramekins.
Step 4: (See photo 4 above). Divide mixture among 6 glass ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
Step 5: (See photo 5 above). This step is optional. If you want to top with raspberry compote, simmer raspberries, sugar, lemon juice and salt in a small saucepan over medium low heat til mixture thickens. Allow to cool completely.
Step 6: (See photo 6 above). Enjoy as is, with chopped pistachios and/or topped with cooled raspberry compote.
Expert Tips
- Let your gelatin sit for a few minutes to gelatinize. The gelatin mixture will become soft and rubbery.
- Do not boil the cream. You want it just warm enough to dissolve the sugar.
- Use a large glass measuring cup to pour into individual jars or ramekins.
- Pour directly in the middle of the ramekin to avoid drips down the sides.
- Don’t have ramekins? You can pour the panna cotta into jars or bowls. I like to use something wide so that there’s room to add a topping if you like!
- Pour the panna cotta into the individual containers you plan to serve them in.
- Frozen berries will take longer to reduce. They have more water and will take around 12-15 minutes to reduce to the right consistency.
Recipe FAQs
No. I recommend using the same amount of cream as directed to keep the same rich and creamy texture. You can use 2% milk in place of full fat milk if you want a slightly lighter version.
Gelatin is a thickening agent that has no color or flavor. It’s what makes panna cotta thick and wobbly. One packet of Knox gelatin is 7 grams or about 2 and 1/2 teaspoons. You can find it in the baking aisle at most grocery stores.
Store panna cotta without toppings in the refrigerator covered with plastic wrap for up to 3 days. Add any toppings just before serving.
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Pistachio Panna Cotta
Ingredients
Pistachio Panna Cotta
- ¼ cup (59 ml) cold water
- 2¼ teaspoons (7 g) unflavored gelatin 1 packet, 7 grams
- 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% can be substituted
- 1 pinch salt
- ¼ teaspoon almond extract optional
Raspberry Compote (optional)
- 2 cups (240 g) raspberries fresh or frozen
- 2 tablespoon (24 g) granulated sugar or to taste, add up to 3 tablespoons
- 1 tablespoons (14 ml) lemon juice or as needed
- 1 pinch salt as needed
Instructions
Pistachio Panna Cotta
- Pour water into a small mixing bowl. Sprinkle gelatin over the surface then stir it in. Let the mixture sit for 5-7 minutes until thickened. The gelatin will swell and become soft and rubbery.
- While the gelatin is setting, heat the heavy cream, sugar and cardamom (if using) in a medium saucepan over medium heat. Stir occasionally, for 3-4 minutes until the mixture is hot to the touch (around 140-170°F) and the sugar dissolves completely. It should barely be at a simmer. Do not let it boil.
- Remove from heat. Whisk in the gelatin until gelatin is completely dissolved and the mixture is smooth. Add the pistachio paste and whisk until smooth and fully incorporated.
- Whisk in the milk, salt and almond extract (if using) until blended.
- Set a fine-mesh sieve over a large glass measuring cup. Pour the mixture through the sieve for smoothest texture. Pour the mixture into 6 ramekins (or whatever individual containers you plan to serve them in).
- Pour about ½ cup into each ramekin. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours or overnight.
- To serve: Enjoy as is, with chopped pistachios and/or topped with cooled raspberry compote or any toppings you like! Add toppings right before serving.
Rapberry Compote (optional)
- In a small saucepan, combine raspberries, sugar (start with 2 tablespoons), lemon juice and salt.
- Place pan over medium-low heat. Simmer for 8-10 minutes if using fresh berries, or 12-15 minutes if using frozen berries, stirring occasionally. Frozen berries release much more liquid and need extra time to reduce and thicken properly. Cook until berries break down and the mixture thickens.
- Once berries have broken down, mash lightly with a fork. This helps release pectin and help thicken the compote naturally.
- The compote should look slightly syrupy and coat the back of a spoon when you lift it out of the pan. When you drag your finger across the back of the spoon, it should leave a clear line that doesn't immediately run back together. The mixture should move slowly when you tilt the pan (not watery or sloshing around, but not stiff either). It will look thinner than you think it should be, but remember it thickens significantly as it cools.If compote is still too watery after the cooking time (especially with frozen berries), increase heat to medium and let it bubble more vigorously for 3-5 additional minutes to evaporate excess liquid.
- Taste and add the remaining tablespoon of sugar if needed, depending on the tartness of your berries.
- Remove from heat and allow to cool completely at room temperature or in the refrigerator.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Joseph
One word to describe this recipe/dessert, delicious
Natalie Ward
Thanks Joseph! That makes me so happy!