Panna Cotta

shockingly simple to make and topped with raspberries, blood orange + pistachios

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Every time I make panna cotta I’m instantly reminded that I should be making it more frequently. A lot more frequently. It’s delicious. It’s one of those desserts that looks super impressive when you serve it up, but in reality is incredibly simple to make. It’s also pretty fool-proof as far as I’m concerned. Since it’s a custard set with gelatin, rather than eggs, you don’t need to worry about tempering, or any of the hiccups and headaches that can go along with that. You just need to mix things up, dissolve some gelatin and then let it set. Honestly, the most difficult part is the waiting. It will need to set in the fridge overnight, so a bit of forethought is needed, but your patience will be rewarded.

For this version I made it in all on one big dish, or a pie plate if you couldn’t tell. Mainly because I don’t own 6-8 individual serving containers for something like this, but I’m also into the visual impact a big dish can have here. Seems more casual and a little less fussy. But, with all that being said, you can certainly do these as individual servings, the recipe will still be the same. For the topping, I macerated some fresh raspberries in blood orange juice and threw over a handful of chopped pistachios. It was totally delicious, but don’t let those ingredients limit you, top it with whatever you like, get creative. Let me know about it in the comments!

Ok, now onto the recipe…

Ingredients

For the Panna Cotta

• 1 envelope powdered gelatine ~4 tsp

• 1/2 C sugar

• 1/2 tsp salt

• 2 1/2 C half & half divided

• 3/4 C heavy cream

• 1/2 vanilla bean seeds scraped out

To Top

• 6 oz raspberries

• 1/2 blood orange juiced

• 1 tsp sugar

• 1/4 C roasted pistachios chopped

Instructions

1. Combine gelatin, sugar, salt and 1C half & half. Mix to combine and let sit for about 10 minutes.

2. Place pan over medium-low heat. Stirring constantly, cook for about 5 minutes or until mixture is completely smooth. You want all the sugar and gelatin to have completely dissolved.

3. Remove from heat and add in remaining 1 1/2 C half & half, 3/4 C heavy cream and vanilla beans. Mix to combine. (Save that pod! Add it to a jar of sugar and now you have vanilla sugar any time you want.)

4. Add mixture to a large serving dish or smaller individual containers if you want. Let chill in the refrigerator overnight. And, cover with plastic wrap after an hour or so.

5. The next day, toss raspberries with 1 tsp sugar and the juice from 1/2 blood orange. Let sit for at least 20 minutes. When you’re ready to serve, top panna cotta with the raspberries and lots of chopped pistachios.

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