Creamy, nutty, and irresistibly smooth, Pistachio Panna Cotta is the kind of dessert that manages to feel both indulgent and understated—a quiet showstopper that earns its applause with texture, flavor, and beauty. This version, made with real homemade pistachio butter and silky cream, invites you into a story of old-world hospitality and modern ease.

Grow your collection—save this delicious recipe on Pinterest now!

A Dessert with Heart and Heritage

Every time I make Pistachio Panna Cotta, I’m reminded of family holidays when dessert wasn’t just the end of the meal—it was the highlight. In my grandmother’s kitchen, there was always a bowl of pistachios on the counter. Whether we were cracking them open for snacking or grinding them into sweets, they were as much a symbol of gathering as they were an ingredient.

Pistachios have long been treasured across cultures—from the Middle East to the Mediterranean—and they carry with them a sense of warmth and welcome. Their green hue, subtle sweetness, and buttery richness make them ideal for desserts that feel luxurious yet wholesome.

Panna cotta, on the other hand, is a canvas—an old Italian classic from the Piedmont region that dates back to at least the early 20th century. Made simply with cream, sugar, and gelatin, its name literally means “cooked cream.” But when infused with pistachio butter, this dessert transcends its minimalist roots and becomes something magical.

I started making this particular recipe in the late spring when fresh pistachios start appearing at our local co-op. Now, it’s a staple of summer dinners on the porch and winter holiday menus alike.

Why You’ll Love This Recipe

Simple elegance: No baking required. Just gentle heating and a few hours in the fridge.
Creamy texture: A silky finish that holds its shape with that signature wobble.
Nutty depth: Homemade pistachio butter adds unmatched flavor and freshness.
Beautiful presentation: The natural pale green hue looks stunning in glasses or unmolded on dessert plates.
Make-ahead perfection: Ideal for entertaining. You can prepare it the night before and focus on your guests the day of.

INGREDIENTS YOU’LL NEED:

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
⅔ cup (135 g) granulated sugar
2 cups (about 260 g) raw unsalted pistachios
½ teaspoon vanilla bean paste
½ teaspoon pure vanilla extract
Pinch of flaky sea salt
1 pouch (≈2¼ tsp) unflavored gelatin powder
3 tablespoons water
Optional: chopped pistachios, crushed dried rose petals, honey, or raspberry coulis for garnish

How to Make Pistachio Panna Cotta

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare the Pistachio Butter
Using a high-powered food processor, blend your pistachios for several minutes until they break down into a thick, glossy paste. This can take 3–5 minutes. Scrape down the sides as needed. Once done, set it aside.

Step 2: Bloom the Gelatin
In a small bowl, combine gelatin and cold water. Let it sit undisturbed for 5 minutes. It will thicken into a gel-like texture—this step ensures your panna cotta sets properly.

Step 3: Heat the Cream Base
In a medium saucepan, combine heavy cream, milk, sugar, vanilla bean paste, vanilla extract, and salt. Stir over medium heat until the sugar dissolves and the mixture is just steaming—do not let it boil.

Step 4: Add Pistachio Butter
Once heated, whisk in the pistachio butter until fully incorporated. The color will turn a soft green and the aroma will be nutty and sweet.

Step 5: Dissolve the Gelatin
Remove the pan from the heat and immediately stir in the bloomed gelatin. Whisk thoroughly until the gelatin dissolves completely.

Step 6: Strain for Smoothness
Pour the mixture through a fine mesh strainer into a large bowl or pitcher. This removes any remaining bits of pistachio for a silky final texture.

Step 7: Pour and Chill
Divide the mixture evenly into glasses, ramekins, or molds. Let cool at room temperature for 20 minutes before covering and refrigerating for at least 2 hours (or overnight).

Step 8: Garnish and Serve
Just before serving, top with chopped pistachios, crushed rose petals, a drizzle of honey, or a spoonful of tart raspberry sauce. Enjoy cold.

Helpful Tips

Use fresh pistachios: Raw, unsalted pistachios give the best flavor and natural green color.
Don’t skip the straining: It guarantees that luxurious, creamy mouthfeel panna cotta is known for.
Use quality cream: Full-fat cream makes a noticeable difference in both texture and flavor.
Want a deeper green color? Add a tiny pinch of matcha or spirulina, but only if needed—too much will affect the taste.

DETAILS

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hr 35 min – 8 hr
Yield: 6 servings
Category: Dessert
Method: No-bake, stovetop
Cuisine: Italian
Diet: Vegetarian

NOTES

You can make the pistachio butter in advance and store it in the fridge for up to 1 week.
This dessert is naturally gluten-free and egg-free.
To serve unmolded, briefly dip the mold into warm water, then invert onto a plate and gently lift.

NUTRITIONAL INFORMATION (PER SERVING)

Calories: ~320
Fat: 22g
Saturated Fat: 13g
Carbohydrates: 26g
Sugars: 24g
Protein: 6g

FREQUENTLY ASKED QUESTIONS

Can I use store-bought pistachio butter?
Yes, just make sure it’s 100% pistachios with no added sugar or oils.

Can I make this dairy-free?
You can use full-fat coconut milk and a bit of almond milk. The texture will change slightly, but it still works well.

What’s the best way to serve panna cotta for a dinner party?
Serve it in elegant stemless wine glasses or clear dessert cups. It looks beautiful and there’s no need to unmold.

STORAGE INSTRUCTIONS

Store your panna cotta in the refrigerator, covered, for up to 3 days. Do not freeze, as the texture will be compromised. Add toppings only just before serving.

Related Recipes

If you loved Pistachio Panna Cotta, try these next:

CONCLUSION

With every spoonful of this Pistachio Panna Cotta, you’re tasting something more than just a dessert—you’re experiencing the joy of simple ingredients transformed into something elegant and full of heart. Whether it’s a quiet treat on a rainy evening or the grand finale at a dinner party, this panna cotta is bound to impress.