Pistachio and White Chocolate Panna Cotta

vegan ~ plant-based ~ dairy-free ~ gluten-free

Serves: 2
Total Time: 20-minute prep; 2 hours soaking, plus 2 hours to set (refrigeration)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Pistachio and White Chocolate Panna Cotta

It is National Pistachio Day! This Pistachio and White Chocolate Panna Cotta recipe is so good. For this recipe, I used actual pistachios blended up in a food processor. This made for a gritty Panna Cotta, which is typically very smooth and creamy. If you prefer a creamier Pistachio and White Chocolate Panna Cotta, you can buy a Pistachio Paste. Pistachio Paste is typically smoother. However, I really enjoyed this recipe as is. The white chocolate paired perfectly with the simplicity of the Panna Cotta. I really hope you try this one.

Ingredients:

1 Cup of Pistachios, unsalted (hulled/soaked)

2 (12oz) cans of Evaporated Coconut Milk

3 Tsp of Agar powder

3/4 Cup Sugar

1 Tsp of Pure Vanilla Extract

Top Layer:

1 Package of White Chocolate

1 Tbsp Non-Dairy Milk

Directions:

-Soak the pistachios in water for a couple of hours. Then, drain and dry with a clean towel or paper towels.

-Next, remove the outer skin, optional. You can rub or roll as you dry them and peel. I noted this as optional, because it can be time consuming. But removing the skin reveals the bright green pistachios.

-In a food processor, pulse the pistachios for a few seconds. Remove a couple of tablespoons and set aside for the topping. Continue blending the remaining pistachios to form a thick paste. About five minutes.

-In a small pan (non-stick), add the evaporated milk, agar powder, sugar, and vanilla extract.

-Heat over medium-high heat to bring to a simmer for about two minutes. Once the mixture comes to a simmer, reduce heat to low. Mixture will continue to simmer.

-Next, with the immersion blender or whisk, blend the mixture to combine. Allow the mixture to continue to cook over a simmer for about five minutes. Continue blending periodically with the immersion blender or whisk about every minute.

-Meanwhile, in a microwave safe bowl add the white chocolate chips and non-dairy milk.

-Heat in microwave for two 30-second intervals or until melted. Then set aside. *It is okay if this stiffens up as you continue to prepare your other ingredients. (See next step).

-Remove the Panna Cotta mixture from heat after the five minutes have passed. Next, take 1/3 cup of the mixture and add it to bowl with the White Chocolate mixture. Stir together to combine until smooth.

-To the remaining Panna Cotta mixture, add the blended pistachios. Then, blend again with the immersion blender or whisk to combine.

-Place a small colander over your serving containers. Then, pour the Pistachio Panna Cotta in each container distributed evenly.

-Add about a tablespoon of the White Chocolate mixture into each serving container with the Pistachio Panna Cotta. (Before it sets).

-Place the Pistachio Panna Cotta into the refrigerator for two hours until it sets.

-Next, add the remaining White Chocolate to the top of the Pistachio Panna Cotta to create a White Chocolate Layer.

-Refrigerate again until it sets.

-Finally, add white chocolate layer to Panna Cotta. Top with reserved pistachios.

-Enjoy!