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Raspberry Panna Cotta with Toasted Coconut and Pistachio Crumble

2023-02-20 - Written by: Emma Taylor

dessert Italian creamy crispy

Raspberry Panna Cotta with Toasted Coconut and Pistachio Crumble

A refreshing dessert featuring creamy raspberry panna cotta topped with a crunchy toasted coconut and pistachio crumble.

Raspberry Panna Cotta with Toasted Coconut and Pistachio Crumble

Introduction

Panna cotta is an Italian cream dessert made from sweetened cream that's set with gelatin. This recipe takes a classic version of the dish and gives it a tropical twist by adding toasted coconut flakes and crunchy pistachios to create a delightful contrast in textures.

Ingredients

For the Panna Cotta:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1 envelope (0.25 oz) unflavored gelatin

For the Toasted Coconut and Pistachio Crumble:

  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped fresh pistachios
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt

Instructions

Prepare the Panna Cotta:

  1. In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to soften.
  2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
  3. Remove the saucepan from the heat and add in the softened gelatin, whisking constantly to dissolve it. Add the vanilla extract and whisk until combined.
  4. Let the mixture cool slightly, then stir in the raspberry jam until well combined.
  5. Pour the panna cotta mixture into small individual serving cups or a large serving dish. Refrigerate for at least 4 hours or overnight until set.

Prepare the Toasted Coconut and Pistachio Crumble:

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, mix together the unsweetened shredded coconut, chopped pistachios, granulated sugar, and kosher salt.
  3. Spread the mixture out on a baking sheet in an even layer. Bake for 5-7 minutes, or until lightly toasted and fragrant.
  4. Remove from the oven and let cool completely.

Assemble and Serve:

  1. Once the panna cotta is set, top with the toasted coconut and pistachio crumble mixture.
  2. Serve chilled and enjoy!

Note: This recipe is a variant of Raspberry Panna Cotta (Recipe #91).