Skip to main content

Italian Dessert - "Pistachio Panna Cotta"

By


Hello readers,
     Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s.

Ingredients:

1. Heavy cream- 500 ml.

2. Sugar-80 gm.

3. Milk- 100 ml.

4. Pistachio-200 gm

5. Pistachio- 1 tbs crushed.

6. Gelatin- 1 tbs ( unflavored).

7. Vanilla extract-1/2 tsp.

8. Water- 1/4 cup.


Preparation Method:

Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside.

Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again.

Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strainer, cool and add gelatin.

Step 4- Pour the mixture into desire molds, and refrigerate them for 4 hours.

Step 5- Use a sharp knife around the edge of Panna cotta to loosen, garnish with crushed Pistachios on top. Now it's ready to eat.


    image credit
Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...
Post a Comment
Read more