Pistachio Panna Cotta Cake with Cherry Jelly

This elegant dessert features a smooth pistachio panna cotta layer, a buttery biscuit base, and a glossy cherry jelly topping finished with crushed pistachios. Creamy, nutty, and lightly fruity.

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Ingredients

Biscuit Base

• 120 g digestive biscuits (or graham crackers)

• 60 g unsalted butter, melted

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Pistachio Panna Cotta

• 250 ml heavy cream

• 150 ml whole milk

• 80 g sugar

• 80 g pistachio paste (unsweetened)

• 1 teaspoon vanilla extract

• 8 g gelatin powder (or 4 gelatin sheets)

• 40 ml cold water (for blooming gelatin)

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Cherry Jelly Topping

• 200 g cherries (fresh or frozen, pitted)

• 50 g sugar

• 1 tablespoon lemon juice

• 5 g gelatin powder (or 2½ gelatin sheets)

• 30 ml cold water

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Garnish

• Crushed pistachios

• Optional edible flowers

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Instructions

Step 1: Make the Biscuit Base

1. Crush biscuits finely using a food processor.

2. Mix with melted butter until evenly coated.

3. Press the mixture firmly into the base of silicone molds or ring molds.

4. Chill in the refrigerator for 20–30 minutes to set.

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Step 2: Prepare Pistachio Panna Cotta

1. Bloom gelatin in cold water for 5–10 minutes.

2. In a saucepan, heat cream, milk, sugar, and pistachio paste over medium heat.

3. Stir constantly until sugar dissolves and mixture is hot (do not boil).

4. Remove from heat and add bloomed gelatin, stirring until fully dissolved.

5. Stir in vanilla extract.

6. Strain for a smooth texture.

7. Pour over the chilled biscuit base.

8. Refrigerate for 4–6 hours until fully set.

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Step 3: Make Cherry Jelly

1. Bloom gelatin in cold water.

2. Cook cherries, sugar, and lemon juice over medium heat until cherries soften.

3. Blend until smooth, then strain.

4. While warm, stir in bloomed gelatin until dissolved.

5. Let cool to room temperature (do not let it set).

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Step 4: Assemble

1. Gently pour cherry jelly over the set pistachio panna cotta.

2. Chill again for 1–2 hours until jelly is firm.

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Step 5: Finish and Serve

1. Carefully unmold the cakes.

2. Garnish with crushed pistachios and edible flowers.

3. Serve chilled.

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Tips

• Silicone molds give the cleanest finish.

• For extra shine, lightly brush jelly with neutral glaze.

• Pistachio paste quality strongly affects flavor.