Raspberry panna cotta with pistachio oil

This delicious dessert made with raspberries and pistachio oil is a new version of the Italian panna cotta, i.e. milk pudding. We have not changed the basic recipe but with the addition of these 2 ingredients we have managed to create an entirely new world of flavors.

Wheat free
Egg free
Soy free
Corn free
10 Min.



Cut the vanilla stick in half and scrape out the inside. At medium heat, bring it to a boil together with the milk and the cream. When it has come to a boil, remove it from the fire.


Mix the gelatin powder with the sugar and then blend it with the vanilla liquid, stirring it continuously.


Place a few raspberries in each glass and then pour on it the prepared milk pudding through a sifter. At this stage, it is still very thin in consistency. It takes about 6 hours in the fridge to solidify.


To serve, sprinkle on the pistachio oil and decorate it with raspberries and mint leaves.

16 Comment
portion unit: EUUSUK
8 ½ fl oz
8 ½ fl oz
heavy cream
1 ⅞ oz
powdered sugar
1 piece(s)
vanilla stick(s)
¼ oz
gelatin powder
3 ½ oz


Wheat free Egg free Soy free Corn free

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