Vegan pistachio panna cotta

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Vegan pistachio pannacotta
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Vegan pistachio pannacotta

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: ItalianDifficulty: Easy
Rations

4

rations
Preparation time

20

minutes
Cooking time

15

minutes
Calories

109

kcal/ration
Resting time

30

minutes
Cooling time

120

minutes
Total time

3

hours 

5

minutes

Julia Child once said: People who love to eat are always the best people. And I hope that you, food lover, will be captivated by this vegan pistachio pannacotta just like me.

This is a simple, elegant and flavorful recipe. The protagonist, the pistachio, blends sublimely with the creaminess of the almond drink and the sweetness of the maple syrup. And with a touch of vanilla and a hint of caramel, this dessert promises to transport you to an authentic Italian trattoria... but without leaving your kitchen.

This Italian dessert, known for its creamy texture and delicate flavor, is reinvented in a 100% vegetable version, without losing any of its original charm. The pistachio, with its distinctive flavor and vibrant green color, is the protagonist of this delicacy, providing not only a unique flavor, but also a variety of health benefits, thanks to its richness in antioxidants, proteins and healthy fats.

In this vegan version of pannacotta, we say goodbye to dairy products and welcome plant-based ingredients that respect the environment and animals. It is a simple but sophisticated recipe, perfect to impress your guests on any occasion. And to cook with even more taste, I suggest you listen to the accompanying playlist to immerse yourself in a unique gastronomic experience. Let's get to work and enjoy this delicious vegan pannacotta!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 100 gr unsalted roasted and pulverized pistachios

  • 2 c.p. teaspoons erythritol or 2 tablespoons date paste

  • 1 c.p. teaspoon liquid vanilla

  • 50 gr maple syrup or, preferably, caramel

  • 500 gr almond drink

  • 2 gr agar-agar

  • Cup molds

  • Marmalade to decorate as desired (optional)

Pasos

  • Prepare our molds by brushing the inside with maple syrup or caramel.
  • In a small bowl, mix the agar-agar with the vanilla essence and the erythritol. Reserve this mixture.
  • In a saucepan, heat the pistachios and the almond drink over high heat. When a little smoke starts to come out of the saucepan, remove 3 spoonfuls of this mixture and add them to the reserved bowl with the agar-agar. Stir well and then add the contents of the bowl to the saucepan. Continue stirring constantly with a whisk.
  • When the mixture begins to boil, remove the saucepan from the heat and continue stirring until homogeneous. It is important to bear in mind that agar-agar is a thickener that acts when the mixture cools. So, even if you don't notice an immediate thickening during cooking, don't worry. Once the mixture cools, it will reach the desired texture.
    pistachio panna cotta cream
  • Pour the mixture into the molds and let it cool at room temperature for 30 minutes.
  • After the resting time, put the molds in the refrigerator and let them rest for 2 hours.

Videoreceta

Notas

  • Maple syrup or caramel is used to create a non-stick coating in the molds, as well as provide additional sweetness.
  • To unmold the molds, simply run a thin knife around the inside edge and peel the pannacotta from the mold. Then you turn it over and with a few taps it should fall on a plate.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 165g
  • Total number of serves: 4
  • Calories: 109kcal
  • Fat: 10.67g
  • Saturated Fat: 1.26g
  • Cholesterol: 0mg
  • Sodium: 7.2mg
  • Potassium: 273.6mg
  • Carbohydrates: 20g
  • Fiber: 2.77g
  • Sugar: 8.53g
  • Protein: 5.09g
  • Vitamin A: 125IU
  • Vitamin C: 1.26mg
  • Calcium: 246.38mg
  • Iron: 1.44mg
If you are looking for 10

Key points of the recipe

  1. Aagar-agar: Be sure to mix the agar-agar well with the vanilla essence and erythritol before incorporating it into the hot pistachio and almond drink mixture. Remember that agar-agar needs to boil to become active, but its thickening effect is observed when it cools, so do not worry if it does not thicken immediately.
  2. Temperature and resting: It is crucial to heat the pistachio and almond drink mixture until it begins to steam, and then let the panna cotta cool to room temperature before refrigerating. This ensures that the agar-agar acts correctly and the panna cotta acquires the desired texture after 2 hours in the refrigerator.
  3. Careful unmolding: To unmold without breaking the panna cotta, run a thin knife around the edge of the mold and gently peel off. Then, turn the mold upside down and tap the panna cotta onto a plate. The layer of maple syrup or caramel in the mold will help it release more easily.

Pairing with wine

Vegan pistachio panna cotta is a delicate dessert full of subtle flavors. Since vegan ingredients and cuisine tend to have milder flavors, we will need a wine that does not overpower them, but maintains a certain presence to make its presence felt.

A white, sweet or semi-sweet wine would be the ideal choice. A Moscato d’Asti would be perfect for this sweet pleasure, as its freshness and fruity notes will contrast with the fatty and dry flavors of the pistachios.

It is not recommended to pair a red wine due to its intensity of flavor and tannins that could detract from the delicacy of the pistachio panna cotta. A dry white wine or one with high acidity could also be too strong and compete with the flavors of the dessert.

In the case of enjoying a pairing with more modern methods, an alternative could be a lager style beer or a medium bodied sweet cider, its freshness and carbonation could also complement well with this recipe and offer a pleasant and different pairing.

Beer pairing

Panna Cotta is a dessert of Italian origin with a creamy texture and a soft and delicate flavor. In the case of this vegan version with pistachios, the creamy texture and slightly nutty flavor of the dessert could complement well with beers that have a similar flavor profile.

A Belgian Dubbel style beer or a dark German wheat beer (Dunkelweizen), could be interesting pairing options. Both beers have flavor profiles that include fruity, caramel and roasted malt notes, which could complement and contrast well with the smooth, creamy taste of the vegan Panna Cotta.

In the case of Belgian Dubbel, its sweetness and fruity character can further enhance the flavor of pistachios. A German Dunkelweizen, on the other hand, has notes of banana and cloves that could add an interesting counterpoint to the recipe.

However, at the end of the day, the choice of beer depends largely on the consumer’s personal taste. Some may prefer a light, refreshing beer to cleanse the palate between bites, while others may prefer a fuller-bodied, more flavorful beer to complement the dessert.

We would avoid pairing this recipe with extremely bitter beers, such as IPAs, as the bitterness may overpower the delicate flavors of the dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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