• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Market Guide (fruit & veg)
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Paris Pâtisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • French Food Guides
    • Fruit & Veg
    • Paris Tea Rooms
  • Videos
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home • Recipes • Gluten Free Recipes

    Strawberry Panna Cotta with Pistachio

    Published: Sep 14, 2014 · Modified: Sep 13, 2023 by Jill Colonna14 Comments

    Jump to Recipe Print Recipe

    An easy strawberry panna cotta recipe with pistachio, inspired by an afternoon tour of the Roman town of Susa, Italy just across the French Alps.

    Parisian pistachio macarons with an easy and light pannacotta dessert

    Before I get to the recipe for Pistachio Strawberry Panna Cotta, let me tell you how I got there first.

    Continuing to follow the sun this summer, we stopped for breath in the French Alps. Walking in the clean, mountain air was the best answer in between ice creams and macarons. We also found driving hypnotic: following previous marks on the road left by red-spotted or yellow-tunic supporters during past Tour de France mountain races.

    French Alps le Col du Galibier

    As we were perched in Montgenèvre, Italy was just next door.  Italian temptation rang like the tinkling of neighbouring church bells at noon and so we popped over for a sweet few hours.  We headed East on the stunning Turin road for the Roman town of Susa in Piedmont, a peaceful sleepy town definitely worth visiting.

    Italian countryside around Susa near French Alps

    Macarons in Susa, Italy

    This 'pasticceria' pastry shop was our first sweet welcome, although it was closed for a long lunch (and obviously siesta) when we arrived.   You could tell from the window that their macarons were selling as much as their traditional baci di dama (lit: ladies' kisses) biscuits.

    Italian pastry shop window with macarons

    Susa's streets gravitate towards the Porta Savoia gate, where the town centre's piazza is marked by the 11th Century San Giusto Cathedral. The gate is also considered by the locals as quite modern, as it was rebuilt during the Middle Ages!

    Roman Porta Savoia gate in Susa Italy

    It's hard to believe that these monuments are still standing since their Roman predecessors.  Below left is the Augustan Arch, dating back to 8 BC.  On the right, the remains of the Roman aqueduct, slightly younger, clocking in at 375 AD.

    Roman gates in Susa, Italy

    It's mind-blowing just thinking of the number of gladiators who would have been behind these bars, awaiting their turn to run out into the Roman Ampitheatre to a roar of excited spectators, hungry for action.

    Roman amphitheatre in Susa, Italy

    After testing the perfect acoustics of the Ampitheatre pretending to be an opera singer, it was time to make a sharp exit since I was embarrassing hubby and the girls. Running after them, it didn't take long to discover they were already choosing ice creams from the piazza's La Bottega del Gelate.

    I also tried to go posh, Pierre Hermé style, and pick a chocolate and passion fruit combination. The passion fruit was rather synthetic but the chocolate was good (although I wanted Baci - chocolate ice cream with hazelnut like Perigina's 'kiss' chocolates).  Our overall winner was voted as pistachio as there must have been real Italian pistachios in there.

    Jill Colonna tasting ice creams from La Bottega del Gelate in Susa, Italy

    Best Sicilian Pistachios in France

    As we checked out the local grocery stores for pistachios, we found the best deal and quality at our local Carrefour supermarket, full of interesting Italian produce.

    Quickly cleaning out their stock of Sicilian pistachios, I couldn't wait to try them back home: liberally added to weekend brioche, gluten free chocolate pistachio brownies - or pistachio and chocolate-pistachio macarons from my book, Mad About Macarons.

    mixing batter to make pistachio macarons

    What is Panna Cotta?

    Panna Cotta is a chilled Italian dessert, meaning literally a 'Cooked Cream'. That's basically it.  The cream is heated and infused with vanilla or some kind of flavour and a little sugar. It's then chilled and set with the help of gelatine. Some desserts include a set coulis or fruit purée, like this one made of strawberries.

    mini panna cottas with different flavours

    Mini Strawberry Panna Cottas - Perfect Party Desserts

    It didn't take long before I made a few panna cottas for a party last weekend.  Rose and griotte cherry panna cottas were on the menu but above all, these simple pistachio and strawberry panna cotta desserts. I'd also mixed some pistachio panna cottas with griotte cherry coulis.

    pistachio and chocolate macaron tower display

    Serve With Pistachio Macarons!

    Needless to add that panna cottas go deliciously well with macarons!  I completely forgot about this packaging bought in a baking supply shop in Rouen.  It's handy to transport your macarons since the little tower centrepiece has a cover that you can easily clip around them.


    pistachio strawberry panna cotta recipe

    Parisian pistachio macarons with an easy and light pannacotta dessert

    Strawberry Panna Cotta with Pistachio

    Jill Colonna
    An easy recipe for strawberry panna cotta with pistachio. Delicious served with pistachio macarons.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Chilling Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert, Party Food
    Cuisine Italian
    Servings 8 mini verrine shot glasses

    Ingredients
      

    Pistachio Creams

    • 3 @2g gelatine sheets
    • 400 ml (14fl oz) whipping cream (30% fat) (French crème fleurette)*
    • 100 ml (3.5fl oz) whole milk
    • 4 tablespoon caster sugar (superfine)
    • 1 tablespoon pistachio paste *see NOTES
    • 3 drops pistachio or almond extract

    Strawberry Coulis

    • 1 @2g gelatine leaf
    • 300 g (10oz) strawberries
    • 50 g (1.75oz) caster sugar (superfine)

    Instructions
     

    Pistachio Creams

    • Soak the 3 gelatine leaves in cold water for 10 minutes.
    • Heat the cream, milk, sugar and pistachio paste in a saucepan.  Once heated through, squeeze the gelatine of excess water and stir it into the warm cream until melted.  Add the pistachio extract then pour into serving glasses.
    • Cool for 15 minutes then chill in the fridge for at least 2 hours.

    Strawberry Coulis

    • Just before the creams are set, prepare the coulis. Soak the gelatine in cold water for 10 minutes.  Whizz together the strawberries and sugar in a blender or food processor.  Microwave 3 tablespoon on high for 30 seconds, and melt in the gelatine (squeezed of excess water).
    • Set aside to cool and when the creams are set, pour on the coulis and continue to chill in the fridge for at least another 30 minutes.

    Notes

    If you don't have pistachio paste, make your own: whizz up 100g (3.5oz) unsalted pistachios in a grinder. Mix together with 30g (1oz) ground almonds, 50g (1.75oz) suga,  2-3 drops of pistachio or almond extract and a tablespoon of water.
    For equivalents in the USA, UK and France, see my list of cooking/baking terms.
    Keyword pistachio panna cotta recipe, strawberry pistachio

    More Gluten Free Recipes

    • gluten free brownie squares topped with toasted almonds and hazelnuts on a French plate
      Gluten Free Brownies
    • bowl of pistachio ice cream with flecks of vanilla and surrounded by pistachio shells
      Pistachio Ice Cream (with or without Wasabi)
    • plate composed of a classic French salad Nicoise with many ingredients next to a basil plant and French baguette
      French Niçoise Salad (Salade Niçoise)
    • baked peach without skin and stuffed with a mixture of amaretti or almonds and raspberries
      Baked Peaches (with Amaretti)
    • Share
    • Tweet
    • Email
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Rate this recipe...




    1. Em

      June 29, 2022 at 10:20 pm

      5 stars
      Hi! I love panna cotta, but hard to find Where I live,(Miami, USA), So I’ll have to try making it myself. Your recipe sounds wonderful as I love everything in your ingredients. However, I need a little help with some of the ingredients that I need to find here. I hope you forgive my ignorance , but what is crème fleurette? I think I can Get The Other ingredients. Thank you so much if you’re able to reply.

      Reply
      • Jill Colonna

        June 29, 2022 at 11:21 pm

        Hi Em,
        So happy you like this. No excuses - it's confusing on both sides of the pond at times! I've marked French crème fleurette in the recipe as whipping cream - but is that not right in the USA? If that's the case, use heavy whipping cream, if that helps. You're looking at 30-35% fat (it's balanced using some whole milk too). If it helps, I've compiled this list of equivalents of French-UK-USA baking/cooking terms. Hope this helps!

        Reply
    2. Enrique

      February 10, 2018 at 2:52 pm

      Hi It's delicious but I'm supouse that pistachio panna cotta combine whit raspberry coulis that i can use the amount strawberry instead in the recipe.

      Reply
      • Jill Colonna

        February 10, 2018 at 5:11 pm

        Hi Enrique,
        Yes, no problem in replacing the strawberry coulis with raspberry. Another dream team with pistachio!

        Reply
    3. Purabi Naha | Cosmopolitan Currymania

      September 22, 2014 at 8:30 pm

      Your macarons are a pleasure to watch. They look perfect and I am sure they taste as good! Loved the panna cotta with these lovely macarons.

      Reply
    4. June S

      September 20, 2014 at 1:04 am

      I need a baci macaron and a trip to France. Enjoy following your recommended places to travel.

      Reply
    5. Jennifer B

      September 17, 2014 at 7:21 pm

      Love reading about all your adventures and pictures of macarons, Jill.

      Reply
    6. Thomasina

      September 17, 2014 at 2:06 am

      Nothing wrong with pretending to be an opera singer Jill or even embarrassing your children. I've done both many a time. Would sure like to follow you on your travels though. I love Italy and macarons and panna cotta and ice cream and .... all of the blog.

      Reply
      • Jill

        September 17, 2014 at 4:47 pm

        Thanks, Thomasina and Jamie - fun to hear we have the same tastes, including embarrassing the kids!

        Reply
    7. Jamie

      September 16, 2014 at 11:15 am

      Ha you are so funny. But I like that you go to another stunning location and yet mostly think of ice cream. We do need to travel together! And excellent flavor choices! And you know, I have wanted to make pistachio panna cotta but never had. Now I need to go buy pistachio paste and make this! Yours are just stunning with the strawberry coulis!

      Reply
    8. Jill

      September 15, 2014 at 12:45 pm

      Liz, you're welcome to pop in any time! Mardi, glad to hear I'm not alone for having a weak spot with Baci chocolates (the best part are the wee messages inside...) and Jean-Pierre - glad to hear you're making these panna cottas. Do try and get good pistachios for them, if you can.

      Reply
    9. Jean-Pierre D

      September 15, 2014 at 9:28 am

      It has been a while since I made panna cotta. I forgot how easy it looks - thanks for the shove, Jill. Susa? Hadn't heard of this place before so loved the tour!

      Reply
    10. Mardi (eat. live. travel. write.)

      September 15, 2014 at 12:42 am

      Oh Jill, YUMMMM! Bacis are (and have always been) one of my fave chocs. And paired with this panna cottta? Heaven!

      Reply
    11. Liz

      September 14, 2014 at 8:15 pm

      Wow, the architecture is amazing! I need to get to Susa one day 🙂 And I'd also love to stop at your place for lunch if this is the sort of spread I'd find. What a lovely little side trip you took.

      Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill
    moist banana bread with walnuts and freshly chopped figs

    SEASONAL

    Fall Recipes

    We're warming up for Autumn with easy fall recipes. From healthy family dinners, desserts with apples, to fall soup recipes, enjoy our best comfort foods from France.

    Autumn/Fall recipes

    Reader Favourites

    • high rise cheesy scones piled on top of each other, surrounded by rosemary and spring onions
      Fluffy Cheese Scones
    • fig jam with bread and cheese
      Corsican Fig Jam (Confiture de Figues)
    • oval dish with chicken in red wine and vegetables with a French baguette
      Coq au Vin (Chicken Casserole in Red Wine)
    • tray holding slices of toasted French toast or Pain Perdu in a boulangerie in France in front of baguettes
      Best French Toast Recipe (Pain Perdu)

    SPOTLIGHT

    Apples (Pommes)

    It's apple season! Get the fall of French apple recipes, the best varieties for baking/cooking, along with our fun French expressions using them.

    Apples

    Recent recipes

    • moist banana nut bread made with ripe bananas, chestnut flour and walnuts
      Moist Banana Nut Bread
    • glazed round almond tart topped with toasted slivered almonds, a flower and French macarons
      French Almond Cake (Le Saint-Germain)
    • sweet pastry dough or pate sucree for a tart, pricking with a fork for even baking
      Pâte Sucrée - Sweet Pastry for Tarts
    • close up of a buttery cookie with chocolate chips
      Peanut Butter Chocolate Chip Cookies
    pink restaurant in Paris Montmartre with fall leaves

    FOOD TRAVEL GUIDES

    Paris Food Guides

    Your sweet DIY online guide to Montmartre. With the best bakeries, pastries, chocolate and a little history.

    Sweet Montmartre
    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

    Get Jill's easy pastry recipes. From éclairs, tarts, macarons, to mille feuilles. Step-by-step baking techniques with many of the Parisians' best bakeries that make them.
    A must gift for all budding bakers and Paris-loving Francophiles.

    Get the book
    shiny little macaron cookies in a Paris store

    LOCAL GUIDES

    Best Macarons in Paris

    Want to try the best French macarons in Paris but mad at choosing?
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a LOT to help you out!

    Top 20 Macarons
    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book (also in Dutch, Spanish and Hungarian). It has inspired many now-professional macaron bakers since 2010!

    Get the book
    Paris map Mad About Macarons

    BIENVENUE

    Newsletter

    Love good French food and the healthy lifestyle? Stay connected with the free newsletter from Paris.

    Sign Me Up

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • Recipes
    • About
    • French Food Guides
    • FAQ
    Contact
    Newsletter

    Copyright © 2010-2023 Jill Colonna

    Terms and privacy

    • Share
    • Tweet
    • Pin
    • Save
    • LinkedIn
    • Email