Jamie Oliver 5 Ingredients Pistachio Panna Cotta is made with gelatine, whole milk, pistachios, oranges, and runny honey. This delicious panna cotta recipe creates a smooth and creamy dessert that takes about 30 minutes to prepare, plus chilling time, and can serve up to 8 people.
This Pistachio Panna Cotta Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 3 leaves of gelatine
- 700ml whole milk
- 200g shelled unsalted pistachios
- 4 large juicy oranges
- 4 tablespoons runny honey
How To Make Pistachio Panna Cotta:
- Soak the gelatine: Place the gelatine leaves in cold water to soften them while you prepare the rest of the ingredients.
- Heat the milk and pistachios: Pour the milk into a pan and add most of the pistachios. Peel the zest from 1 orange and add it to the pan along with 2 tablespoons of honey. Heat the mixture just until it begins to boil, then remove from the heat and let it cool for 10 minutes.
- Blend the mixture: Remove the orange zest from the milk, then transfer the milk mixture to a blender. Squeeze the water from the gelatine and add it to the blender. Blend the mixture for about 3 minutes until it’s smooth and silky.
- Pour and chill: Pour the mixture into 8 serving moulds or small glasses. Cover them and chill in the fridge for at least 5 hours or until fully set.
- Make the syrup: While the panna cotta chills, squeeze the juice from 2 oranges into a small pan and segment the other 2 oranges. Add 2 tablespoons of honey to the pan and cook the juice over medium heat for about 7 minutes until it reduces into a light syrup.
- Serve: To serve, turn the panna cotta out onto plates by dipping the moulds into boiling water for 10 seconds. Serve with the orange segments, syrup, and a sprinkle of the remaining crushed pistachios.
Recipe Tips
- Don’t let the milk boil: When heating the milk, bring it to the point just before boiling. If it boils, the mixture can curdle, affecting the final texture.
- Cool before blending: Let the milk mixture cool slightly before blending. This prevents overheating and keeps the gelatine from breaking down too quickly.
- Blitz until smooth: Blend the mixture for at least 3 minutes to ensure the pistachios are fully incorporated and the panna cotta becomes silky smooth.
- Chill for enough time: Allow at least 5 hours for the panna cotta to set. Rushing this process will result in a soft, runny dessert.
How To Store Leftovers
Store any leftover panna cotta in the fridge for up to 3 days. Keep them in their moulds or cover them tightly with plastic wrap to prevent them from absorbing any fridge odors.
Nutrition Facts
- Calories: 255 kcal
- Fat: 16.7g
- Saturated Fat: 3.8g
- Protein: 10.6g
- Carbohydrates: 16.5g
- Sugars: 16g
- Salt: 0.1g
- Fibre: 1.6g
Try More Jamie Oliver 5 Ingredients Recipes:
Jamie Oliver 5 Ingredients Pistachio Panna Cotta
Description
Jamie Oliver 5 Ingredients Pistachio Panna Cotta is made with gelatine, whole milk, pistachios, oranges, and runny honey. This delicious panna cotta recipe creates a smooth and creamy dessert that takes about 30 minutes to prepare, plus chilling time, and can serve up to 8 people.
Ingredients
Instructions
- Soak the gelatine: Place the gelatine leaves in cold water to soften them while you prepare the rest of the ingredients.
- Heat the milk and pistachios: Pour the milk into a pan and add most of the pistachios. Peel the zest from 1 orange and add it to the pan along with 2 tablespoons of honey. Heat the mixture just until it begins to boil, then remove from the heat and let it cool for 10 minutes.
- Blend the mixture: Remove the orange zest from the milk, then transfer the milk mixture to a blender. Squeeze the water from the gelatine and add it to the blender. Blend the mixture for about 3 minutes until it’s smooth and silky.
- Pour and chill: Pour the mixture into 8 serving moulds or small glasses. Cover them and chill in the fridge for at least 5 hours or until fully set.
- Make the syrup: While the panna cotta chills, squeeze the juice from 2 oranges into a small pan and segment the other 2 oranges. Add 2 tablespoons of honey to the pan and cook the juice over medium heat for about 7 minutes until it reduces into a light syrup.
- Serve: To serve, turn the panna cotta out onto plates by dipping the moulds into boiling water for 10 seconds. Serve with the orange segments, syrup, and a sprinkle of the remaining crushed pistachios.
Notes
- Don’t let the milk boil: When heating the milk, bring it to the point just before boiling. If it boils, the mixture can curdle, affecting the final texture.
- Cool before blending: Let the milk mixture cool slightly before blending. This prevents overheating and keeps the gelatine from breaking down too quickly.
- Blitz until smooth: Blend the mixture for at least 3 minutes to ensure the pistachios are fully incorporated and the panna cotta becomes silky smooth.
- Chill for enough time: Allow at least 5 hours for the panna cotta to set. Rushing this process will result in a soft, runny dessert.
Jamie Oliver 5 Ingredients Pistachio Panna Cotta