Ever since I've made my first Panna Cotta - Panna Cotta with Red Berries Coulis - which came out very creamy and lip-smacking, I haven't looked back at other cold desserts or maybe less than before! I tried to vary the flavours the next times I had a go at them - Yogurt, Honey and Vanilla Bean Panna Cotta with Passion Fruit Gelée and Coffee Panna Cotta and this time I've pushed it a little further with the idea of making a Pistachio Panna Cotta with Red Berries Gelée!
In all honesty, I was sceptical in the beginning because though I am fond of pistachios on their own, I wasn't too sure of what they would taste with a blend of cream! But I am very well pleased with the results! Even my mom (who's not into sweet treats) and my little neighbour friends (I would think they are too young to appreciate the flavour in this dessert) rejoiced this Panna Cotta. And considering my food critics, they were delighted! I usually ask for ratings (sincere and honest ones, there's always room for improvement right!) and from there the average rate - based on 5 rates - for this dessert is 9.44! I haven't taken the ratings from my little ones, but I can reassure you they kept saying "Esssstra esssstra Bon" that is very very good!
I'll leave you to making your own judgement because you absolutely ought to try this! No question to ask, just try it out!
Happy Panna Cotta-Making!
|Super Creamy Pistachio Panna Cotta with Slightly Tangy Red Berries Gelée.|
Easy Peasy and Perfect for any occasion!
- 6 Verrines (90ml each)
- Egg-Holder (Optional)
- Measuring Cup/Spoons
- Kitchen Scale
- Stove + Pan
- For the Pistachio Panna Cotta
- 3/4 Cup of Whipping Cream
- 2 Tbsp of Milk (± 25ml)
- 25g of Finely Ground Pistachio
- 2 Tbsp of Light Brown Sugar
- 1½ Sheets of Gelatine (3g)
2. For the Red Berries Gelée
- 100g of Frozen Red Berries
- 2 Tbsp of water
- 2 Tbsp of Light Brown Sugar
- 1 Sheet of Gelatine (2g)
- Begin with making the red berries gelée (of course if you wish to have the pistachio panna cotta as the lower (first) layer, then have a go at it first!) Let the gelatin sheet soak in water for 5 minutes or until soft.
- Get your verrines ready on their own or inclined using the egg-holder.
- In a pan, on medium low heat, bring the red berries, water and sugar to a slow boil or until all the sugar has dissolved.
- Turn off the heat and toss in the softened gelatine sheet.
- Quickly stir to dissolve the gelatine. Let cool.
- Pour the mixture into a beaker and then equally pour into the verrines (or ramekins if you prefer).
- Let refrigerate for one hour or until firm enough to add the pistachio layer.
- To make the pistachio layer, first soften the gelatine sheets in water.
- Then combine the whipping cream, milk, sugar and the ground pistachio in a pan. Let the mixture slow boil on medium low heat until the sugar has dissolved.
- Add the softened gelatine sheets to the mixture and stir until completely dissolved.
- Let cool and pour into a beaker. Finally equally pour the pistachio panna cotta onto the red berries gelée.
- Let refrigerate for 2 hours.