Pistachio panna cotta with red berries gelee

Whenever I crave something sweet, delicate and light, the first this that comes in mind is panna cotta.

This little cooked wonder is so light and easy to make …and so forgetful with the muffin top.

Luckily, you can make it such, that it will not show forever on your hips or belly or any other body parts where good food tends to localize. To make it even lighter, just replace the full fat cream with some light version, instead of sugar use some stevia or any other sweetner.

So, to summarize it, it is a great summer sweet. Well, its italian roots already recommends it as a great dessert.

It consists of simple, basic ingredients – cream, milk, gelatine, sugar and vanilla. Most importantly, making it doesn’t require too much technique nor work.

panna cotta with pistachio and red berries gelee

red berries gelee

300 grams red berries (strawberries, raspberries, red currants)

6 tablespoons water

5 tablespoons sugar

2 gelatine sheets

vanilla

Pre-soak the gelatine in cold water for 10 minutes. In a pot bring the red berries, water, sugar and vanilla to a boil. Remove the pot from the fire and mix in the gelatine. Set the mixture cool down and then pour it gently in the serving bowls or glasses making sure there are not too many air bubbles into the gelee. Place the bowls into the fridge to set, for about an hour.

pistachio panna cotta

500 ml whipping cream

100 ml milk

100 grams finely ground pistachio nuts

4 tablespoons sugar

8 grams gelatine (about 6 sheets of gelatine)

vanilla

Pre-soak the gelatine in cold water for 10 minutes. In a pan,bring the whipping cream, the milk, sugar and vanilla to a boil. Remove the pan from the heat, add the pistachio and the softened gelatine and stir well, making sure that the mixture is homogenous. Let them infuse  for 10-20 minutes. Before pouring the panna cotta into the serving bowl, you can strain the mixture, to insure a smoother consistency. Pour the mixture into the serving bowls on top of the set fruit gelee and place into the fridge to set for about an hour.

 Serve the panna cotta with fresh fruits (red currants, passion fruit, strawberries, etc. ).

About these ads

10 thoughts on “Pistachio panna cotta with red berries gelee

  1. the photos are enticing! I am going to make this or suggest this to our chef for my wedding celebration this coming Sunday. I will make some experiments first and I’ll tell you the result.

    • Hi Jess,
      I got the gelee slant like that just by simply pouring it into the glasses and setting them in the freezer for few minutes on an uneven surface (I just put a teaspoon under one side of the glass, so I got the glass slightly tilted). Remove carefully the glass from the freezer once the gelee is set. Do not leave it for too long in the freezer otherwise you will get an unpleasant frozen gelatine. Afterwards, I added the cooled pistachio panna cotta (do not pour it while still hot, otherwise the gelee will melt and you don’t get that nice separation between the two of them). Hope this helps, if you need more info let me know.

  2. Pingback: Comfort Food « SLR – See Love Remember

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s