Pistachio Panna Cotta with Raspberry Coulis Recipe

Name: Pistachio Panna Cotta with Raspberry Coulis Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 250 ml full cream; 250 ml milk; 2 tbsp sugar; 1.5 sheets (4.5 g) gelatin (bovine, 150 bloom); 2 tbsp pistachio cream; 130 g raspberries (or other red fruits, depending on availability); 2 tbsp sugar; Juice of half a lemon

Pistachio Panna Cotta with Raspberry Coulis Recipe – A rich and creamy Italian dessert infused with pistachio flavor and topped with a tangy raspberry coulis. This elegant no-bake treat is easy to make and perfect for any special occasion. Try this silky, nutty, and refreshing panna cotta today!

Easy Recipes

Feb 28, 2025 - 05:09

Pistachio Panna Cotta with Raspberry Coulis Recipe

Prep Time 15 min

Cook Time 10 min

Serving 4

Difficulty Easy

Pistachio Panna Cotta with Raspberry Coulis Recipe, a delightful Italian-inspired dessert that perfectly balances nutty richness with fruity freshness. This elegant treat features a silky smooth pistachio-infused panna cotta, delicately set with gelatin, and topped with a vibrant raspberry coulis for a burst of tangy sweetness. The contrast of flavors and textures makes it an irresistible choice for special occasions or a refined after-dinner indulgence. Garnished with crushed pistachios, fresh raspberries, and a hint of mint, this dessert not only tastes divine but looks stunning on any table.

Ingredients

250 ml full cream
250 ml milk
2 tbsp sugar
1.5 sheets (4.5 g) gelatin (bovine, 150 bloom)
2 tbsp pistachio cream
130 g raspberries (or other red fruits, depending on availability)
2 tbsp sugar
Juice of half a lemon

Nutritional Information

Calories: 280

Protein: 5g

Fat: 18g

Saturated Fat: 10g

Unsaturated Fat: 7g

Trans Fat: 0g

Carbohydrates: 25g

Sugar: 20g

Fiber: 2g

Sodium: 50mg

Cholesterol: 55mg

Show Nutrition Info

Directions

1. Step

In a saucepan, whisk together the full cream and milk over medium heat until it thickens slightly. Remove from heat and stir in the sugar, gelatin sheet (pre-soaked if necessary), and pistachio cream. Mix well until fully combined, then transfer to the refrigerator to chill.

2. Step

In a separate pan, heat the raspberries until they soften. Strain them to remove seeds, then return the smooth puree to the pan. Stir in the sugar and allow it to dissolve. Pour the chilled pistachio cream over the raspberry compote. Drizzle with lemon juice, garnish as desired, and serve.