Monday, February 3, 2014

indulgently rich avocado panna cotta paired with in-shell pistachios

Bring me lobster and I'll kiss you. Offer me a plate of steamed mussels and we'll be friends for life. Suggest we try to open a fresh coconut to see what's inside and it's a date. I love food that requires work.

So, I was super excited to participate in this Recipe Redux Challenge.

In the process I learned that empty pistachio shells may serve as a “visual cue” of how many pistachios you’ve consumed, so don’t discard the shells after you’ve enjoyed the treat inside.

Also,recent research from Harvard University and published in New England Journal of Medicine suggests that the benefits of snacking on nuts go up as the number of servings goes up, too. Bottom line: more nuts, more benefits. Go for a daily handful of pistachios as part of a healthy diet. A daily handful of pistachios is a delicious and healthy everyday snack for those striving for seven servings a week.

Avocado Panna Cotta with In-shell Pistachios
Adapted from Julie's Jazz
Makes six 6oz ramekin servings

  • 1 teaspoon gelatin
  • 1-½ tablespoon cold water
  • 1-½ cups heavy cream
  • 1 tablespoon Turbinado sugar
  • 2 ripe avocados (cubed)
  • 1 tablespoon fresh lime juice
  • 6 oz. plain Greek yogurt
  • 1/2 cup agave, or to taste
  • In-shell pistachios for garnish and noshing
  1. Combine gelatin and water in medium bowl, set aside.   
  2. In a small sauce pan combine 1 cup of the heavy cream and the sugar. Simmer on medium low until all of the sugar melts, and the cream is heated through.   
  3. Meanwhile, in a food processor combine the avocado, lime juice, and yogurt.  Process ingredients on high while streaming the remaining ½ cup of heavy cream.  Process mixture until smooth, stopping to scrape sides of processor bowl as necessary. 
  4. Pour heated heavy cream in gelatin bowl.  Stir until all gelatin is dissolved.  Add avocado mixture to heavy cream, agave and gelatin.  Stir until thoroughly combined and smooth.  Pour into individual ramekins. I used six. Refrigerate overnight.
To plate run a knife between the custard and dish to separate. Tip up-side down onto serving dish and shake. After a few good shakes it should come loose. Add crumbled pistachios from the shell and munch on them while you eat. That way you get that salty pistachio goodness in every bite of creamy panna cotta.
Note: This panna cotta is very soft and will not hold a molded pattern, so don't try it.

I received free pistachio samples from the Pistachio Health Institute. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.


  1. This panna cotta sounds amazing- I love the flavors going on here! Crushed pistachios are the perfect garnish. Yum!

  2. Hahaha! Food that requires work. I've never thought of all those options! (:

  3. wow this looks delicious! I have never made a panna cotta, definitely a must try down the road!

    xoxo Sarah Grace, Fresh Fit N Healthy.

  4. I'm in complete agreement here with you. Pistachios and the avocado cream make a great pair.