Layered Pistachio and Vanilla Panna Cotta

Name: Layered Pistachio and Vanilla Panna Cotta
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 servings
Ingredients: 4 sheets (8 g) gelatin leaves, or 2 tsp gelatin powder; 500 g heavy cream (at least 35% fat), divided; 100 g granulated sugar, divided; 1 vanilla bean, split and scraped, or 1 tsp vanilla extract; 30 g pistachio paste (pure pistachio butter); 100 g heavy cream, cold (for topping); 10 g icing sugar; 30 g shelled pistachios, roughly chopped (for topping)

Thermomix recipe: Layered Pistachio and Vanilla Panna Cotta. Ready in 37 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

4 sheets (8 g) gelatin leaves, or 2 tsp gelatin powder
500 g heavy cream (at least 35% fat), divided
100 g granulated sugar, divided
1 vanilla bean, split and scraped, or 1 tsp vanilla extract
30 g pistachio paste (pure pistachio butter)
100 g heavy cream, cold (for topping)
10 g icing sugar
30 g shelled pistachios, roughly chopped (for topping)

Instructions

To prepare the gelatin for the vanilla layer: If using gelatin leaves, soak 2 sheets in a bowl of cold water for 5-10 minutes until softened. If using gelatin powder, sprinkle 1 tsp over 2 tablespoons cold water in a small bowl and let bloom for 5-10 minutes.
Prepare the vanilla panna cotta base: Add 250 g heavy cream, 50 g granulated sugar, and vanilla bean seeds (or vanilla extract) to the Thermomix bowl. Cook 7 min / 90°C / Speed 2.
Incorporate gelatin for vanilla layer: Squeeze excess water from the softened gelatin leaves or add the bloomed gelatin powder to the hot cream mixture. Mix 30 sec / Speed 2 until completely dissolved.
Pour vanilla layer: Divide the vanilla panna cotta mixture evenly into 4 individual molds (e.g., ramekins or small glasses). Place in the refrigerator to chill for at least 1 hour, or until set. Clean the Thermomix bowl thoroughly.
To prepare the gelatin for the pistachio layer: While the vanilla layer chills, soak 2 fresh gelatin sheets in cold water or bloom 1 tsp gelatin powder as per the first step.
Prepare the pistachio panna cotta base: Add 250 g heavy cream, 50 g granulated sugar, and 30 g pistachio paste to the clean Thermomix bowl. Cook 7 min / 90°C / Speed 2.
Incorporate gelatin for pistachio layer: Squeeze excess water from the softened gelatin leaves or add the bloomed gelatin powder to the hot cream mixture. Mix 30 sec / Speed 2 until completely dissolved.
Pour pistachio layer: Carefully pour the pistachio panna cotta mixture over the chilled and set vanilla layer in each mold. Return the molds to the refrigerator and chill for at least 3-4 hours, or preferably overnight, until completely set.
Prepare topping: Insert the butterfly whisk into the clean, dry Thermomix bowl. Add 100 g cold heavy cream and 10 g icing sugar. Whip until soft peaks form, approximately 30-60 sec / Speed 3.5, watching carefully to avoid over-whipping. Remove the butterfly whisk.
Chop pistachios: Add 30 g shelled pistachios to the clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Set aside.
Serve: To serve, carefully unmold the panna cotta by briefly dipping the bottom of each mold in warm water (if using flexible molds, gently pull the sides). Invert onto serving plates. Top each panna cotta with a dollop of whipped cream and sprinkle generously with the chopped pistachios.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.