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Pistachio Panna Cotta

Soft and smooth pistachio panna cotta is a delicious dessert for any time of year! It's easy to make and extra creamy (thanks to the Greek yogurt).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 packet powdered gelatin (about 2.5 teaspoons)
  • 2 cups milk
  • ½ cup pistachio butter
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup plain Greek yogurt
  • desired toppings*

Instructions
 

  • Add gelatin and milk to a saucepan (don't heat it yet). Allow to sit for 5 minutes to "bloom" the gelatin.
  • Heat the saucepan to medium heat, whisking the milk and gelatin mixture continuously, until just simmering. (Watch carefully so it doesn't burn).
  • Reduce the heat to low. Add pistachio butter to the mixture and whisk until uniform. Remove from heat.
  • Allow the mixture to cool for 5 minutes. Whisk in maple syrup, vanilla extract, and Greek yogurt until smooth. Let the mixture cool to room temperature.
  • Meanwhile, spray molds or glasses with cooking spray. (Wipe with a paper towel to remove excess spray - leave just a thin coating). Divide the panna cotta mixture in the molds/glasses evenly.
  • Cover and chill in the refrigerator for at least 4 hours, until set. When ready to serve, remove the panna cotta from the molds** and add desired toppings.

Notes

*I topped my panna cotta with whipped cream, crushed pistachios, and raspberries.
**To remove panna cotta from a mold: run the bottom of the mold under hot water for 5 seconds. Place a plate upside down on top of the mold, then flip it right side up and slowly remove the mold. (It may take a few seconds to start sliding away.) If needed, continue running the mold under hot water, all the way around the outside edges and bottom of the mold. As a last resort, you can run a thin spatula or knife around the edges of the panna cotta to loosen it from the molds.
Keyword greek yogurt, no bake, panna cotta, pistachio, pistachio butter