Raspberry panna cotta in pistachio sauce

raspberry panna cotta in pistachio sauce

It seems like a lot of my readers liked my matcha raspberry dream recipe from last week. That cake inspired me to make something similar. So over the weekend I came up with something equally delicious – raspberry panna cotta in pistachio sauce. And if you made the last weeks recipe, you already have most of the ingredients for this.

The panna cotta part is very similar to the one I made last week, but this one is a bit more sweet and fruity. If you are trying to avoid sugar, you can always use maple syrup. The pistachio sauce is a very simple addition to this, and I think I am going to combine it with other desserts too in the future.

This panna cotta it vegan, creamy, fruity and super delicious. And the sauce makes it just perfect. Besides, some of these ingredients can be very good for you. Today I picked the two main ones that I never wrote about before. Most people that I know like raspberries and pistachios, so if you too are one of them, you’re in luck.

Some health benefits

Pistachios are high in protein, fiber, and antioxidants. They also boast several other important nutrients, including vitamin B6 and potassium. They contain fewer calories and more protein than most other nuts. Also, their essential amino acid content is higher than any other nut.

Eating pistachio nuts may aid weight loss. Studies show that eating pistachios may help lower blood cholesterol. It may also lower blood pressure more than other nuts. They may play an important role in promoting blood vessel health. That’s because they are rich in L-arginine, which, when converted into nitric oxide, helps dilate your blood vessels.

Pistachios have a low glycemic index, which might promote lower blood sugar levels.

Raspberries are a good source of fiber and vitamin C. They contain many other important vitamins and minerals as well. They are high in antioxidants, plant compounds that protect against cell damage. Antioxidants may reduce your risk of certain chronic diseases.

They may positively impact your blood sugar due to their high fiber and tannin content. Raspberries contain beneficial compounds that may combat various cancers, including those of the colon, breast and liver. However, more studies are needed to confirm that.

I think these are some pretty good reasons to incorporate these ingredients into your meal plan. And if you need a good idea, I suggest you begin with this delicious panna cotta.

A piece of advice

There are a few things that I need to mention about the sauce. If you can, try to find raw pistachios. I couldn’t find any so I bought the roasted ones. Remove the shells and then weigh them. Soak them in water for about an hour. After that you will have to remove the skin (the darker roasted layer) from each one of them.

You don’t have to do that, but if you want to get the pretty green color, this is the way. You can even add a pinch of matcha if you have some. I know this all seems very time consuming, but trust me, it is not as difficult as it seems. Besides, the panna cottas have to spend the night in the fridge, so you will have plenty of time to make the sauce.

But I do recommend that you serve the sauce while it is fresh.

It is best to use silicone moulds for cakes or panna cottas. This way you can easily pop them out when they are done. Try not to skip the cocoa butter, since it gives them a wonderful creamy texture. Also, if you don’t want to use refined sugar, you can always switch to maple syrup.

It looks like some bubbles made it into my panna cotta mixture, so I have to apologize to those of you with trypophobia. They are not perfect, but I really couldn’t wait to share them with you.


For panna cottas:

600 ml of full fat coconut milk

150 g of sugar

3 tbsp of cocoa butter

3 tbsp cornstarch (mixed with a little water)

140 g of raspberries (defrosted)

1 1/2 tsp of agar-agar

For the sauce:

60 g of pistachios

70 ml of maple syrup

50 ml of soy cooking cream


Blend the defrosted raspberries as much as you can. Put the milk, sugar, starch, cocoa butter, raspberries and agar-agar in a saucepan and mix over medium heat until the cocoa butter has melted.

Bring the mixture to a boil and let it boil for 2-3 minutes.

Carefully pour the cake mixture into small silicone moulds and let it cool completely. Put the cake in the refrigerator overnight. Meanwhile, prepare the pistachio sauce.

If you can’t find raw pistachios, take the roasted ones, remove the shells and soak them in water for 1 hour. Drain them and remove the dark top layer (skin) from pistachios. Put them in a blender along with cooking cream and maple syrup. Blend until you get a smooth green texture. Taste the sauce to check the sweetness.

Serve the panna cottas with the sauce.

If you liked this recipe, make sure you check out my other recipes like:

– matcha raspberry dream

– vegan almond peanut butter cakes

– vegan cashew cake

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own raspberry panna cotta in pistachio sauce. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. 

P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

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