Pistachio Panna Cotta

Course Dessert

Servings 6 people

4 tablespoons cornstarch
3 1/4 teaspoons agar agar powder
4 cups coconut milk
1/2 cup granulated sugar
3/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon salt
7 ounces vegan pistachio butter (https://wildernesspoets.com/products/pistachio-butter) about 2/3 cup
2 tablespoons finely chopped pistachios

Place 1/4 cup of the milk in a small bowl, dust with the powdered gelatin and allow to rest + activate for 5 minutes.
Meanwhile, heat the cream, remaining 2 1/4 cups milk, sugar, cardamom, vanilla, and salt in a small pot over medium low heat until hot but not boiling. Reduce heat to low and stir in the gelatin mixture, stirring until it has dissolved. Remove from heat and pour into a large bowl.
Add the crema di pistacchio to the bowl and whisk until completely smooth and combined. Evenly distribute the mixture between six 6-ounce glass jars (I used these ones https://amzn.to/3YSg9sT) and set aside to cool at room temperature for 1 hour, then cover the jars and place them in the refrigerator for at least 6 hours or overnight.
If you are planning on doing the layer of rhubarb jelly (see below), you can refrigerate the panna cotta for 4 hours, then add the rhubarb jelly layer and allow it to finish setting overnight.

Mix together the cornstarch and agar agar powder in a small bowl with 1/4 cup of the coconut milk and set it aside.
Meanwhile, heat the remaining 2 3/4 cups coconut milk, remaining 2 1/4 cups milk, sugar, cardamom, vanilla, and salt in a small pot over medium low heat until it reaches a low simmer. Reduce heat to low and stir in the cornstarch mixture, whisking until it has dissolved, about 4 minutes more. Remove from heat and pour the mixture into a large bowl.
Add the vegan pistachio butter and whisk until completely smooth and combined. Evenly distribute the mixture between six 6-ounce glass jars (I used these ones https://amzn.to/3YSg9sT)and set aside to cool at room temperature for 1 hour, then cover the jars and place them in the refrigerator for at least 6 hours or overnight.
If you are planning on doing the layer of rhubarb jelly (see below), you can refrigerate the panna cotta for 4 hours, then add the rhubarb jelly layer and allow it to finish setting overnight. Sprinkle with the chopped pistachios.

Place 1/4 cup cold water in a bowl, sprinkle the top with the gelatin powder, and allow it to rest for 5 minutes.
Meanwhile, heat the rhubarb, sugar, honey, and remaining 3/4 cup water over medium heat in a small saucepan and bring to a boil. Reduce heat to low and allow to simmer until the rhubarb is tender, about 8 to 10 minutes. Stir in gelatin mixture and gently stir until the gelatin dissolves.
Allow to cool to room temperature, then *very gently* ladle the liquid and evenly distribute between the pistachio panna cotta jars on top of the partially set layer of pistachio panna cotta. Place in the refrigerator to set overnight. Sprinkle with the chopped pistachios.

If you want this to be extra-fancy, you can make and top it with this Swiss Meringue. Mix the egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer until combined.
Bring a few inches of water to a simmer in a small or medium-sized saucepan. Place the bowl of the stand mixer over the simmering bowl of water but do NOT let the bottom of the bowl touch the simmering water, and stir constantly until the sugar has dissolved.
Place the bowl back on the stand mixer fitted with a whisk attachment and beat at medium high speed until the meringue is glossy and medium-stiff peaks form, about 5 minutes. If you're having a hard time getting the meringue to firm up, place it in the refrigerator for 10 minutes and then beat it again, or add a touch of lemon juice or another sprinkle of cream of tartar.
Place the meringue in a frosting bag fitted with a large round tip and pipe the meringue directly down onto the top of each jar of set panna cotta/rhubarb jelly. If you want to be extra-fancy, you can even gently toast the exterior of the meringue with a kitchen torch. This is not needed for food safety, though, (the meringue is safe to eat as-is due to the heating over the stove, it's purely for decorative purposes. Do NOT attempt to toast the meringue by putting it in the oven, as this will melt and ruin the panna cotta.
Serve immediately and enjoy!