Pistachio Panna Cotta

A classic dessert with a luxurious and nutty twist

Pistachio panna cotta
Pistachio panna cotta

Published: June 28th, 2021 | Last Updated: July 24th, 2021

This pistachio panna cotta is a light and creamy dessert. It is delectable and delicate in texture. It is a classic dessert with a luxurious and nutty twist which makes it great for any special occasion.

This pistachio panna cotta uses whole pistachios to infuse flavour into the milk and cream. This allows for an authentic pistachio flavour


Panna Cotta (Makes 6)

  • 300ml of cream
  • 200ml of milk
  • 60g of sugar
  • 150g roasted pistachios
  • 2 gelatine leaves (any type)
  • (optional) 1 vanilla pod

For Garnishing

  • (optional) 30g crushed pistachio
  • (optional) rose petals

Tools used for this recipe*

We highly recommend the following tools to help you get the best results for your panna cotta and your other desserts.

Hand blender

The hand blender for this recipe allows us to conveniently break up the nuts while they're still in the pan.

While the hand blender is quite an investment, it really makes up for it as it is used in so many dessert applications and helps to achieve the best results. Its speed and shape allows you to perfectly emulsify mixtures which is essential for ganaches, creams and glazes. 

It’s one of our most used tools. Here’s the hand blender we use.

Buy it on Amazon

Other tools used in this recipe

Dariole moulds help achieve the traditional look. Buy it on Amazon.

Sieve to strain the pistachio solids out of the mixture. Buy it on Amazon.

Thermometer to measure the temperature of the mixture to ensure the gelatine will melt. Buy it on Amazon.

*Note: We earn a small commission for the links above at no extra cost to you.


  1. Heat the milk, cream, sugar and (optional) vanilla seeds until just before simmering.
  2. Turn off the heat, add the pistachios and blend the mixture with a hand blender. 
  3. Cover the mixture with a lid and allow the mixture to infuse for 20 minutes.
  4. Pass the mixture through a sieve.
  5. Soften the gelatine leaves in cold water.
  6. Ensure mixture is above 50°C (heat if required) and stir in gelatin until dissolved.
  7. (optional) To speed up the setting process, cool the mixture to room temperature over an ice bath.
  8. Pour the mixture into dariole moulds (about 80g each).
  9. Allow to set completely in the fridge (around 4 hours but ideally overnight).
  10. Turn the panna cotta onto a plate. Tip: dipping the dariole mould in hot water will help loosen the panna cotta from the mould.
  11. (optional) Garnish with crushed pistachios and rose petals.

Pistachio panna cotta plain
Panna cotta with pistachios
Pistachio panna cotta

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