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Pistachio Yogurt Panna Cotta with Watsonville Strawberries

This silky smooth panna cotta recipe by French chef Roland Passot is enhanced with the nutty crunch of American Pistachios and garnished with sweet, juicy Watsonville strawberries for a vibrant contrast. It’s an impressive dessert that will delight your guests, but is surprisingly easy to make.

Featuring American Pistachios

Recipe courtesy of Roland Passot

 

Ingredients

Panna Cotta

480 gSaint Benoit yogurt or plain organic yogurt
1 ½ sheetsBronze gelatin
2 tbspPistachio oil or 85g Pistachio paste
175 mlCream
67 gSugar
2 basketsStrawberries
1 tbspSugar
Fresh ground black pepper to taste
1Lemon, zested

Pistachio Streusel

115 gButter
100 gConfectioner’s sugar
75 gChopped pistachios
60 gFlour

Strawberry Foam

350 mlPuree or liquid – Strawberry
¾ tspXanthan Gum
240ml - 360 mlVersawhip (gelatin)
32 gSugar

  1. Step 1

    Place the yogurt in a medium-sized bowl. Place the bronze gelatin into ice water to make it bloom. Combine pistachio paste, cream, and sugar, in a pot and bring to a simmer, mixing well. Add bloomed gelatin.

  2. Step 2

    Strain the combined ingredients (fine strainer or chinois) then add to the yogurt. Whisk together until thoroughly blended. Pour the panna cotta into 4 soup bowls.

  3. Step 3

    Set in the refrigerator for at least 4 hours, and up to 24 hours.

  4. Step 4

    In a separate bowl, season the strawberries with sugar, fresh ground black pepper and lemon zest to taste. Once the panna cotta is set, top with seasoned strawberries.

  5. Step 5

    For the Pistachio Streusel: Combine the ingredients, in an electric mixer, using bowl and paddle. Freeze on 5x5x5 sheet tray. Bake at 190°C for 15 minutes. Sprinkle on top of strawberries.

  6. Step 6

    For the Strawberry Foam: Chill Puree or liquid; add the rest of the ingredients and whip until you get 5 times the volume. Spoon four dollops of the strawberry form on top of the streusel.

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