Panna Cotta is an Italian classic and has many variations. This version with an orange sauce and Sicilian Bronte pistachios, evokes flavors of South Italy.
Some days, I tell my husband that I might just drop everything and become a pastry chef. Specifically, an Italian pastry chef. A pasticciere.
There’s truly nothing more spectacular, in our humble opinion, than Italian pastries and desserts. Delicate, nuanced flavors; simple, natural ingredients; satisfying, but not decadent or overdone. 
In Rome, pasticcerie (pastry shops or bakeries) are filled with cream filled pastarelle , or their smaller counterpart, the mignon. Around breakfast time, you’ll find the classic Roman maritozzi alla panna. In addition to cream-filled pastries, there is also a lovely assortment of fragrant and delicate choices in the pasticceria secca. However, on recent trips back to Italy, in Rome and across the country we noted a resurgence of dolci al cucchiaio in the pasticcerie that we visited. Dolci al cucchiaio are that category of desserts that includes custards, puddings, mousse and so forth, which are enjoyed with a spoon, or cucchiaio.
Panna cotta is an Italian classic that belongs to this category. It’s as simple as its name suggests: panna means cream, and cotta means cooked. Cooked cream, a little sugar, a vanilla bean for flavor, and a bit of gelatin to hold it together. Panna cotta originates from the Piedmont region of Italy, where rich cream is a staple. It is traditionally served with a caramel, chocolate or mixed berry sauce. However, many creative variations exist. We were enticed by this version with an orange sauce and Sicilian Bronte pistachios, as the flavors evoked our recent trip to Sicily.
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Orange Panna Cotta with Pistachios
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A creamy Italian classic, brightened with citrus and crunchy pistachios. Perfect for a sophisticated dessert.
Ingredients
- 1 lbs (454 g) heavy cream
- 1/2 cup (100 g) sugar
- 1 vanilla bean
- 1 orange zest
- 0.02 lbs (10 g) gelatin sheets
- 1 orange juice
- 1/2 cup (100 g) sugar
- 1 tbsp water
- A sprinkling of ground pistachios
Instructions
- Submerge the gelatin sheets in a pan of cold water and let sit.
- Split the vanilla bean lengthwise and add it, along with the cream and sugar, to a small pan.
- Zest your orange and add the zest to the cream mixture.
- Gently bring the mixture to a boil over medium-low heat, stirring occasionally.
- When it boils, remove from heat.
- Remove the gelatin sheets from water one by one, wring the excess water off, and add each sheet to the cream.
- Stir until the gelatin dissolves completely into the cream mixture.
- Carefully pour the cooked cream into your molds and refrigerate for at least two hours, or longer.
- Prepare the orange sauce.
- Place the sugar into a small saucepan and add water.
- Without stirring, place over low heat.
- While the sugar heats and dissolves, juice your two oranges, ensuring that pulp and seeds are filtered out.
- Once the sugar has completely dissolved, add the orange juice.
- Turn the heat to its lowest setting and stir until the sugar again dissolves.
- Remove from heat and let cool to room temperature.
- When the panna cotta is ready, carefully turn it out of its mold onto a small serving plate.
- Some advise to run the bottom of the mold quickly under hot water, or apply a hot, damp cloth to help it come out.
- A properly cooked panna cotta will jiggle a bit on its plate.
- Drizzle the orange sauce over the top of each panna cotta and finish with a dusting of pistachio.
- If you wish, garnish with a thin orange slice.
Notes
- For a richer flavor, use whole milk and half heavy cream.
- Bloom the gelatin in cold water for 5-10 minutes to ensure complete hydration.
- Store leftover panna cotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
What kind of gelatin should I use for the Orange Panna Cotta?
You should use unflavored gelatin, as it will help the panna cotta set properly without altering the flavor.
How can I achieve a smooth texture for my panna cotta?
Make sure to thoroughly dissolve the gelatin in the warm cream mixture and strain the mixture to remove any lumps before chilling.
Can I substitute the Sicilian Bronte pistachios with another type?
Yes, you can use regular unsalted pistachios, but the unique flavor and quality of Sicilian Bronte pistachios will enhance the dish.
