This recipe is adapted from Los Angeles pastry chef Nancy Silverton’s justly celebrated version made with bitter almonds. You can serve this as is or with sugared fruit such as strawberries.
4 SERVINGS
1½ |
cups heavy cream |
¾ |
cup milk |
3 |
tablespoons sugar |
½ |
cup chopped pistachios |
2 |
tablespoons grated lemon zest |
1 |
teaspoon unflavored gelatin |
2 |
tablespoons cold water, plus more if needed |
Combine the cream, milk and sugar in a saucepan over medium heat and cook until very warm, about 5 minutes.
Combine the pistachios and lemon zest in a food processor. Pour the heated cream mixture over the top and pulse 3 or 4 times to break up the pistachios. Transfer to a covered container and refrigerate for 2 hours to infuse the flavors.
Place the gelatin in a large stainless steel bowl. Pour the water over the gelatin, adding more water if necessary to moisten all of the gelatin.
Place the bowl over a saucepan of barely simmering water and heat until the gelatin melts, about 30 seconds. Do not stir, as it will scald on the sides of the bowl. Turn off the heat and keep the gelatin warm.
Using your fingers, lightly coat four ½-cup ramekins with vegetable oil.
Bring the cream mixture to a simmer and pour it through a fine-mesh strainer over the gelatin. Whisk to combine thoroughly, scraping the bottom of the bowl to free any gelatin that may have solidified there.
Divide the mixture evenly among the ramekins and refrigerate for 6 to 8 hours.
To unmold each panna cotta, run a thin knife around the inside of the ramekin, dip the bottom in simmering water for a few seconds and invert the panna cotta onto a plate. Serve.