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Perfect Italian Panna Cotta Recipe with Strawberry Rhubarb Compote and Pistachios

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A silky, creamy Italian dessert topped with a tangy strawberry rhubarb compote and crunchy toasted pistachios. Simple to make yet impressive, perfect for entertaining or a comforting treat.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • ½ cup granulated sugar (100 g)
  • 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
  • 2 ¼ tsp gelatin powder (one envelope)
  • 3 tbsp cold water (45 ml)
  • 1 cup fresh strawberries, hulled and quartered (150 g)
  • 1 cup fresh rhubarb, chopped (120 g)
  • ⅓ cup granulated sugar (65 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • ½ tsp vanilla extract (optional)
  • ¼ cup toasted shelled pistachios, roughly chopped (30 g)
  • Fresh mint leaves (optional)

Instructions

  1. Bloom the gelatin: Sprinkle gelatin powder over 3 tablespoons of cold water in a small bowl. Let sit for about 5 minutes until softened.
  2. Heat the cream mixture: In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Add scraped vanilla bean seeds and pod (or vanilla extract later). Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5-7 minutes).
  3. Remove vanilla pod and discard.
  4. Whisk the bloomed gelatin into the hot cream mixture until fully dissolved. Warm gently if needed but do not boil.
  5. Ladle mixture evenly into 6-8 ramekins or dessert glasses. Let cool to room temperature for about 15 minutes, then cover with plastic wrap.
  6. Refrigerate for at least 4 hours or preferably overnight until set but still slightly jiggly in the center.
  7. Make the strawberry rhubarb compote: Combine strawberries, rhubarb, sugar, lemon juice, and vanilla extract in a small saucepan. Cook over medium-low heat, stirring occasionally, until fruit softens and mixture thickens slightly (10-15 minutes). Let cool to room temperature.
  8. Toast pistachios in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Stir frequently to avoid burning. Set aside to cool.
  9. Serve panna cotta chilled topped with cooled strawberry rhubarb compote, toasted pistachios, and fresh mint leaves if using.

Notes

Bloom gelatin in cold water to avoid clumps. Avoid boiling the cream mixture to preserve texture and flavor. Chill panna cotta long enough for best set. If compote is too runny, cook longer or add a pinch of cornstarch dissolved in water. Toast pistachios carefully to avoid burning. For dairy-free version, substitute cream and milk with coconut cream and almond milk.

Nutrition

Keywords: panna cotta, Italian dessert, strawberry rhubarb compote, pistachios, creamy dessert, easy dessert, homemade panna cotta

Find it online: https://elaraeats.com/perfect-italian-panna-cotta-recipe-with-strawberry-rhubarb-compote-and-pistachios-easy-homemade-dessert/