Honey and Pistachio Panna Cotta
It’s APRIL tomorrow people. I just can’t believe it. Where has the first quarter of this year gone? It’s passed me by in a cold white flash I guess. Not that I’m not looking forward to spring. Real spring that is. The one with flowers popping up, much much warm weather, my hands in the garden, cute wedges on my feet and lots of wind therapy and tangled hair from the open road.
Not this current bi-polar spring that is going on. I’ve got whip lash trying to keep up. Heater on. Heater off. Shorts sleeves. Long sleeves. Gah. I’m going to drown myself in a few cups of this panna cotta and all will be well until the weather makes up it’s mind.
Easter is this weekend. Did you know? It’s also snuck up on me this year. Seems that’s a pattern with me. Do you have your desserts all planned out? Naturally there will be lots of cakes and pies being consumed. If you’re not into baking (or just don’t have the time) but still want to contribute a dessert (don’t be that person) how about something super easy, decadently delicious (gluten free) and that you can make in advance.
Sound good to you? Then Panna Cotta is what you’re looking for. I’ve got more panna cotta recipes on the site than you can shake a stick at. It’s one of my favorite go to desserts and it’s stupid simple to make. If you can stir and pour you got this. It also only takes TEN MINUTES hands on time. Then you plop them into your refrigerator to set up.
Vanilla Bean, Vintage Bee HONEY and Pistachios are a trio of flavors that won’t over power or compete with any other dessert on the table. Meaning, she plays nice. So go ahead and bring her to the party. You know you want to.
Disclaimer: This post is sponsored by Real Seal. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 2 cups heavy whipping cream
- 3/4 cup granulated sugar
- 1 vanilla bean - cut vertically
- 4 tablespoons COLD water
- 1 envelope gelatin
- pistachios - crushed
What To Do:
- Into a heavy bottom pan add: cream and sugar. Stir to combine. Add vanilla bean and seeds.
- Cook over medium heat until bubbles begin to form around rim and cream is warmed through.
- WHILE cream is cooking, into a small ramekin add water. Sprinkle gelatin packet on top. Set aside for gelatin to bloom.
- Remove vanilla bean. Add gelatin mixture to cream. Stir until completely combined.
- Equally divide mixture into desired vessel/container (I've used 5.4 ounce Weck jars)
- Transfer to refrigerator to set up/chill. Approximately 2 hours.
- Prior to serving, top with honey and crushed pistachios.