Strawberry Panna Cotta with Pistachio
An easy recipe for strawberry panna cotta with pistachio. Delicious served with pistachio macarons or French tuiles.
Ingredients
Pistachio Creams
- 3 @2g gelatin sheets or 6g of gelatin powder - see NOTES
- 350 ml (12fl oz/ 1½ cups) heavy/whipping cream (30% fat) crème fleurette in France*
- 150 ml (5fl oz/ ½ cup) whole milk
- 45 g (3 tbsp) caster sugar (superfine)
- 1-2 tablespoon pistachio paste *see recipe below (use less if using store-bought)
- 3 drops pistachio or almond extract
Strawberry Coulis
- 1 @2g gelatin sheet
- 150 g (5½ oz) strawberries
- 15 g (1 tbsp) caster sugar (superfine) or to taste (no need if strawberries are extra sweet)
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 (if using) in a blender or food processor. Microwave 3 tablespoon of the coulis in a small dish on high for 30 seconds, and stir in the gelatine to melt (squeezed of excess water). Add to the rest of the coulis.
- Set aside to cool and when the creams are set, pour on the coulis and chill further in the fridge for about an hour.
Notes
If using store-bought pistachio paste, use a little less than a tablespoon. I like to use 2 tablespoons, since using a healthy, natural flavour with the homemade pistachio paste recipe.