Spoonfuls of Italy: Panna Cotta al Pistacchio

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Sometimes the best things happen by accident—like this gorgeous pistachio cream rising to the top... an unintended consequence that created a beautiful presentation!

Savoring a pistachio cornetto with a view—breakfast bliss on the piazza.

I love all things pistachio—especially when it comes to Italian pastries. One of my favorite simple pleasures in Italy is breakfast at a bar overlooking a piazza with a cappuccino in one hand and a pistacchio cornetto in the other. There’s a certain magic to mornings in Italy—something about the pace, the view, the ritual—that just doesn’t translate back home in Virginia.

At least one jar of crema di pistacchio is always a carefully-wrapped stowaway, packed in my suitcase to bring home from Lucca. My favorite comes from a shop that's just steps from Casa Campolattaro, Cioccolateria Caniparoli—an artisanal version that’s honestly to die for. But recently, I spotted a jar of pistachio cream at Costco (yes, Costco!), and while it’s not quite the same as what I bring home from Tuscany, it’s pretty good—and definitely more affordable than what I’ve seen at the Italian markets here in Virginia. You can also find other options on Amazon.

Side note: Be sure you’re picking up pistachio cream, not pistachio butter! The cream is sweet and dessert-ready, while pistachio butter is more like an unsweetened peanut butter—great for savory dishes or health-conscious snacks, but definitely not what you want for this recipe. (Ask me how I know… yep, made that mistake in Italy!)

Caniparoli Cioccolateria is just a block over from Casa Campolattaro, which makes picking up some extra jars for my suitcase a breeze.

Move Over Nutella

Let’s be honest: you could put pistachio cream on shoe leather and it would be delicious. Rich, nutty, and just sweet enough, it’s Italy in a spoon. You can spread it on toast, drizzle it over gelato, and even used it to top a pistachio cake. But my newest obsession? Folding it into a silky Pistachio Panna Cotta that’s elegant and easy.

This simple recipe incorporates rich pistachio cream right into the panna cotta base, creating a luxurious dessert that looks impressive but comes together with minimal effort.

While not as good as the artisan version we buy in Lucca, this one was found at Costco, of all places!

Ingredients

• 2 1/2 cups whole milk

• 3 teaspoons unflavored gelatin powder

• 1 1/2 cups heavy cream

• 1/3 cup granulated sugar

• 1/2 teaspoon vanilla extract

• 1 teaspon of vanilla paste

• 1/4 teaspoon salt

• 1/2 cup crema di pistacchio

• 2 tablespoons finely chopped pistachios

Instructions

1. Bloom the Gelatin:

   • Pour the milk into a medium saucepan.

   • Sprinkle the gelatin evenly over the surface and let it sit for 5–10 minutes to soften and bloom.

2. Heat the Mixture:

   • After the gelatin has bloomed, gently warm the milk over medium-low heat, stirring constantly.

   • Do not allow it to boil — just heat until the gelatin is fully dissolved.

3. Add Remaining Ingredients:

   • Stir in the heavy cream, sugar, vanilla paste, and salt.

   • Once the sugar dissolves, whisk in the crema di pistacchio until the mixture is smooth and uniform.

4. Divide evenly among 6 serving containers.

   Note: You can use ramekins if you prefer, but small clear glasses offer a more elegant presentation. As it chills, the pistachio cream naturally rises slightly, creating a beautiful, layered look that’s perfect for serving straight from the glass.

5. Chill Until Set:

   • Cover and refrigerate for at least 6 hours, or overnight, until fully set.

6. Garnish & Serve:

   • Just before serving, top each panna cotta with a sprinkle of chopped pistachios.

   • Optional: add a drizzle of extra crema di pistacchio or a dollop of whipped cream for a decadent finish.

Enjoy!