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Creamy Pistachio Panna Cotta with Berry Compote

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A silky, nutty pistachio panna cotta paired with a vibrant, tangy berry compote. This easy homemade dessert is perfect for special occasions or a light indulgence.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (140 g) shelled pistachios, unsalted, finely ground
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons (7 g) powdered gelatin (about 1 packet)
  • 3 tablespoons (45 ml) cold water
  • 2 cups (300 g) mixed berries (fresh or frozen)
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Sprinkle 2 1/2 teaspoons of powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to soften.
  2. Using a food processor or blender, pulse the pistachios until finely ground but not turned into a paste.
  3. In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, and 3/4 cup sugar. Warm over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling (around 170°F/77°C).
  4. Stir in the ground pistachios and 2 teaspoons vanilla extract. Let it infuse on low heat for 5 minutes, stirring gently.
  5. Remove the saucepan from heat. Add the bloomed gelatin and whisk until completely dissolved and smooth.
  6. Pour the mixture through a fine mesh sieve into a clean bowl or jug to remove any pistachio bits.
  7. Divide the mixture evenly into 6 ramekins or dessert glasses. Let them cool to room temperature before covering with plastic wrap.
  8. Refrigerate for at least 4 hours or overnight until firm but with a delicate wobble.
  9. While panna cotta chills, combine 2 cups berries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium-low heat for 8-10 minutes, mashing berries lightly until saucy but still with some texture.
  10. Stir in 1 teaspoon vanilla extract, then remove from heat and let cool.
  11. Spoon the chilled berry compote over each panna cotta just before serving. Garnish with a few whole pistachios or fresh mint if desired.

Notes

Bloom gelatin properly in cold water before adding to warm cream to avoid clumps. Do not boil the cream mixture to prevent grainy texture. Grind pistachios finely but avoid turning into paste. Strain mixture for silky smooth panna cotta. Chill at least 4 hours or overnight for best texture. Cook berry compote until berries soften but avoid turning into jam. For dairy-free version, substitute heavy cream and milk with coconut cream and almond milk. For vegan version, use agar-agar instead of gelatin.

Nutrition

Keywords: pistachio panna cotta, berry compote, creamy dessert, easy panna cotta, homemade dessert, nutty panna cotta, summer dessert

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