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Recipe Pistachio Panna Cotta

Doses for: 6 persone
realization time: 20 minutes


8 grams of gelatin in sheets (4 sheets), 500 ml of fresh cream, 80 grams of sugar, 200 grams of pistachio cream, chocolate topping, chopped pistachios


Let's start by soaking the gelatine in sheets in cold water and let it rehydrate for about ten minutes. In a saucepan pour the cream and add the sugar. Move the saucepan over the heat and heat the cream well, stirring occasionally. The cream should not boil, but just warm up well, it will take about 4 minutes. Heat the cream, turn off the heat and add the well-wrung jelly. Mix the cream until the gelatine is completely dissolved. In a large bowl we put the pistachio cream and pour the still hot cream little by little, stirring with a whisk. In the end we must obtain a homogeneous mixture. Now let's pour the panna cotta into the molds. We can use a silicone muffin pan; or alternatively small bowls, glasses, jars or disposable molds. We make the panna cotta firm in the fridge for at least 4 hours. After the rest period in the fridge, remove the panna cotta from the molds and put it on the saucers. Now decorate the panna cotta with a delicious chocolate topping and dust over the pistachios. Pistachio panna cotta is ready!

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