PISTACHIO PANNA COTTA WITH ROSE SYRUP POACHED PEARS
Every year when Winter, the dependable mower, has passed on the relay to Spring, the sprinter, I am surprised by how much yellow flowers can light up our surroundings. On days like today when it is mostly grey with spurts of sun, very few unfortunately, yellow blossoms and flowers reflect the little light there is and make the sun shine from below instead from above with a surprising strength. Have you noticed it too? I suppose I would get the answer if I did take some time to look at colour theory and the wavelengths of different colours but my mind have nowadays a restricted capacity and after reading this article about maths today (do take a look, it is interesting, very much so actually), my mind has no more space for this type of, to me abstract, concept. Are you still with me here? I listened to a program last night where they discussed different forms of essays and one of them was the rambling type and as I am a inveterate rambler I was so satisfied to hear that I belonged to a way of writing more or less invented by Montaigne. So now no one will be able to stop my ramblings, tremble you poor readers!
But even I can see when enough is enough and now it is enough and time to introduce today’s recipe – panna cotta with pistachio nuts and pears poached in rose syrup. You can obviously poach your pears in whatever you feel like and you can’t even have to have pears, you can just eat the panna cotta without or use another fruit. Sorry about the excessive use of p:s in the name but it couldn’t be done in any other way..
PISTACHIO PANNA COTTA WITH ROSE SYRUP POACHED PEARS
4-6 servings
400 ml/ 1,7 cup fresh cream
200 ml/ 0,85 cup milk
3 tblsp sugar
60 g/ 2,1 oz pistachio nuts
12 g/ 0,42 oz gelatine leaves
1 pear
250 ml/ 1 cup water
100 g/ 3,5 oz sugar
2 tblsp rose water
- Soak the gelatine leaves in cold water.
- Blanche the pistachio nuts for two minutes. In this way you will easily remove the skin and thy will soften and be much nicer to eat in the finished panna cotta.
- Run the nuts in a food processor or a mill until it is meal like.
- Heat up cream, milk, sugar and pistachio nuts to the boiling point, take off from the heat and add the gelatine leaves, squeeze out excess water first though. Mix the cream mixture very well until the gelatine has dissolved properly.
- Pour into forms, ramekins or bowls and leave to solidify in the fridge.
- Peel the pear and divide it in 4 parts if you make 4 servings and 6 if you make 6.
- Bring water, sugar and rose water to the boil in a small pan and then reduce heat and let it simmer. Carefully place the pieces pear in the liquid and simmer until the pear is soft.
- Take out the pear and let the pieces cool down before you put a piece on each panna cotta.
You confused me ha ha ha.. Concepts etc.. I just came over to look at your wonderful photos, as I always do.
Pannacotta is one of my favourite dessert. I am planning to give a dinner next week with Italian in theme, I think this dessert will do really good for it.
I have smallr glasse, so i think i will give just the pannocotta and no pears. Can you suggest any liquour or syrup to top it.
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I’ve just learned that I really like panna cotta – the addition of the ground pistachios sounds wonderful!
Ramble on, it is a pleasure to read your “ramblings”. :*
Love it Ilva… it’s whimsical & ever so pretty. I love panna cotta, and this looks lovely!
so so delicate and simply exquisite. besides the fact i love the styling here i am a sucker for pistachios and have (read this carefully) 5 500g bags of pistachios in my freezer!! yes i have a big freezer and i will be using some of this to make the panna cotta!
Ah I love your ramblings, they are always so very romantic, I find, just like your beautiful photographs. And pistachio panna cotta – I love it and dream about making and eating it. How we love panna cotta here and I love everything panna cotta. I will be making this one with or without the pears. Your presentation is beautiful and the photos are stunning!
That was an interesting article about numbers (from a neuroscientific and linguistic point of view)–and I now I know what dyscalculia is. Thanks for providing the link.
Otherwise, I adore those footed glass dishes and the crimson-veined rose petals. It’s too early for roses here–perhaps violets (which are already up) could be used instead for garnish? The panna cotta reminds me of a blancmange I ate last year, made from seaweed (Irish moss, a.k.a. carageen) collected along this island’s shores. I don’t use gelatin and I don’t have any Irish moss on hand, so perhaps I’ll try substituting agar agar in this recipe. (Arrowroot powder would probably do, too.)
Oh–I forgot to mention (in response to your question several days back) that you can read about memma (the Finnish Easter rye pudding) here: http://en.wikipedia.org/wiki/Mämmi
I will be eating mine soon!
Ilva, every time I come here, your space uplifts my mood.. ramblings, inspiring photographs and recipes. Oh how I look forward to your posts.
Thanks Anne, Happy Easter to you!
I hope you will like it, the finer you mill the nuts, the better it will be! You can serve it with acacia honey orwith a Moscato wine syrup or some other sweet dessert wine that you simmer with sugar and a little water to make it a syrup. Or a coulis made of raspberries or strawberries maybe?
Lucky you, you have so much to explore in that field!
Tack snälla Eva! kram!
Thanks Deeba!
OMG! You sure stack up Meeta! Think of all the panna cotta youo can make with those! tahnsk xo
Wow Jamie, romantic! Never thought that but why not. You are so kind, that is what you are-thank you very much!
Thank Lilian, I really enjoyed the article, it put things into a different perspective!
thanks a lot!
Soma, your comment really makes me happy! Thank you so much and a BIG hug too!
The food looks tempting as always, but the rose petals photo is a stunner.
Ilva thankyou for the info. I have some Banylus i will top up with that. I am serving them in smaller glasses as it is after a full dinner.
Gonna make tommorow morning as the dinner is tommorow evening.
Happy Easter.
Your photos are always so gorgeous. I’m in awe!
I’m impressed with the colour scheme as well – those rose petals are really inspiring!!! (Plus I’m sure I’d really love pistachio panna cotta
)