Pink Moscato Panna Cotta with Pistachios
This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.
We are back with another installment of our grad student blogger series today and the theme is procasti-baking!! I struggle with this EVERYDAY and I can’t even tell you how much I need some time management seminars to help me fair along.
As a grad student, my lab work comes first and I spend my entire day working on research projects. I probably should spend all of my evenings too reading and staying up to date with scientific journals but sometimes I just need a break from it all.
One of my favorite ways to procrastinate is trying new things in the kitchen and these past few months I was all about trying new-to-me desserts and techniques. Whether it was as simple as a peach raspberry galette or exotic as semifreddos and panna cotta, or deceivingly complex (but so NOT) ice cream cake or a classic angel food cake, I was learning new things. What I did observe though was whenever I tried a new-to-me dessert, I didn’t always go back to try it again. Blame it on the food blogger in me … always looking for new things to make. However, panna cotta was different and I had to give it another whirl since the flavor combinations were endless and why this pink moscato panna cotta with pistachios was born.
I first made buttermilk panna cotta a few months ago for a Mystery Dish challenge and I loved the silky custard nature of it. If you are not familiar with it, panna cotta is a traditional Italian creamy custard dessert that is made with cream, sugar and milk. It’s incredibly simple to make (whisking cream, milk and sugar together) and I remember telling myself at the time that I should really make this again soon in my ‘free time.’
Took me 3 months and this is a prime example of my procasti-baking. Since I was making this panna cotta for fun, I experimented with flavors and tried shaping them in cute mini bundt pans. They turned out pretty well if you ask me. I used my favorite wine at the moment to add a sweet grape flavor to the custard and topped with chopped pistachios for a crunchy salty balance to finish off every bite of this elegant dessert. THIS is what I do with my ‘free’ time.
- 1½ packets gelatin
- 3 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup Pink Moscato wine
- 1 cup whole milk
- 1½ cups heavy cream
- ½ cup sugar
- Pistachios, chopped
- In a small bowl, whisk together the gelatin, water, vanilla extract and wine. Let sit while you prepare the rest.
- In a medium sauce pan, combine the milk, heavy cream and sugar. Bring to a boil over medium heat and lower heat to a simmer. Cook until sugar dissolves, stirring constantly, about 3 minutes. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
- Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
- Top with chopped pistachios
Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:
Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)
Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox
Healthy Salted Caramel Apple Pie Bars via Wallflour Girl
PB Swirled Chocolate Ice Cream via Go Bake Yourself
Pink Moscato Panna Cotta with Pistachios via Blahnik Baker
Raspberry and Cardamon Brioche Buns via PicnicNZ
As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess’s blog, Wallflour Girl!