Smooth, creamy and irresistibly delicious pistachio panna cotta made with just four ingredients. This elegant dessert is quick to prepare — about 15 minutes of hands‑on time — and is ideal to make ahead for dinner parties or special occasions.
Panna cotta feels refined and luxurious, yet it’s one of the simplest desserts to make when you get the technique right. The most important ingredient is gelatine: too much makes the set firm and rubbery, too little and it won’t hold. The aim is a silky texture with a gentle wobble.
This pistachio version is delicately nutty and exceptionally smooth. It’s low-effort, very reliable and can be chilled for 1–2 days in advance, making it perfect for entertaining.
Ingredient notes
- Pistachio cream – This ingredient has become widely available and gives the panna cotta its characteristic flavour and colour. If you can’t find it locally, many brands are sold online.
- Powdered gelatine – This recipe uses a reduced amount of gelatine compared with some panna cotta formulas for a lighter, creamier set. Measure carefully for the best texture.
Recipe tip!
Garnish – Finely chopped pistachios sprinkled on top add texture and visual appeal when serving.
Vanilla – The pistachio cream is already sweet and flavourful, so vanilla is optional. If you prefer a hint of vanilla, stir 1 teaspoon into the milk and cream as they warm.
More panna cotta recipes to try
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
White Chocolate Panna Cotta
Italian Desserts
Boozy Bailey’s Panna Cotta
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Pistachio Panna Cotta
By Emily
Ingredients
- 250 ml whole milk (1 cup plus 1 tablespoon)
- 300 ml heavy cream (double cream UK) (1 1/4 cups)
- 70 g caster or granulated sugar (1/3 cup plus 1 tablespoon)
- 100 g pistachio cream (1/3 cup)
- 10 g powdered gelatine (2 1/2 teaspoons)
Instructions
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Place the gelatine in a small bowl and pour over just enough cold water to cover. Leave to bloom for 5–10 minutes until softened.
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Combine the milk, cream and sugar in a saucepan over medium heat. Warm gently, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
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Remove from the heat and stir in the pistachio cream until fully melted and smooth.
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Add the bloomed gelatine to the warm cream mixture and whisk until completely dissolved.
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Divide the mixture between moulds or ramekins. Cool at room temperature, then refrigerate for at least 6 hours, preferably overnight, until set.
To unmould the panna cotta
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Fill a bowl with hot tap water.
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Run a thin knife around the edge to loosen. Dip the base of the mould into the hot water for 20–30 seconds (do not let water go above the rim).
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Remove, place a serving plate on top of the mould and invert. Gently shake or tap until the panna cotta releases onto the plate.
Notes
- Storage – Store the panna cotta refrigerated for up to 2–3 days.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise stated.
- When using canned or jarred tomatoes, I prefer Cirio or Mutti brands for best flavour.
- Vegetable sizes are listed as medium unless noted.
- All recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 23 g |
Protein: 4 g |
Fat: 26 g
Nutrition information is automatically calculated and is an approximation.
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