Pistachio Panna Cotta w/Fresh Raspberries Recipe
Servings: 6
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Ingredients
- 1 pint heavy cream
- 4 tbsp caster sugar
- 1 vanilla pod or 1/2 tsp vanilla extract
- 1 & 1/2 1/4 cup raw shelled pistachio nuts
- 2 tsp gelatin powder
- 1 pint fresh raspberries
- extra pistachio nuts, coarsely chopped
- 6 4oz molds (straight-edged custard cups will do nicely)
Directions
- Prepare the pistachio nuts by processing them in a food processor until itâs finely ground. Pour the half the cream into a bowl and stir in gelatin powder until it is dissolved. Add the remaining cream with the sugar in a small saucepan. Split the vanilla pod in half and scrape off the seeds, then add them including the pod into the saucepan. Stir well and heat gently to a simmering point over low heat for about 3-4 minutes (always stirring). Remove from heat, take out the vanilla pod and discard then slowly combine with the cream/gelatin mixture. Stir. Add the ground pistachio nuts into the pan and let it infuse for 10 minutes.
- Transfer the cream mixture into the molds and chill in the fridge until set or overnight. When youâre ready to serve, dip the molds in warm-hot water for 2-3 seconds and turn over onto the plates. Place some raspberries and scatter some pistachio nuts on top and around the panna cotta.
- serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 152 | 79% |
| Total Fat 17.27g | 22% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 31mg | 1% |
| Potassium 154mg | 4% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.84g | 2% |
| Protein 2.44g | 4% |
