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Recipe: Pistachio panna cotta with raspberry jelly

PUBLISHED: 11:42 13 June 2016 | UPDATED: 11:42 13 June 2016

Pistachio panna cotta with raspberry jelly

Pistachio panna cotta with raspberry jelly


Head chef Arron Digby shares his recipe for a delicious pistachio panna cotta and raspberry jelly

Arron DigbyArron Digby

Head chef Arron Digby joined the team at La Petite Petanque in Southend at the beginning of this year. Originally from Essex, he’d been working as a consultant chef in London when he came across the vintage café bistro. Instantly liking the setting, Arron gave them a call. ‘They were looking for a chef, so it fitted in right for me and them. Our afternoon teas are particularly popular and since joining I’ve expanded the menu to include charcuterie boards and cheese platters, so you can enjoy them while sitting outside with a glass of wine. We’ve still got the most popular dishes on the menu though, like braised brisket and fish and chips.’

Here Arron shares his recipe for a fail-safe panna cotta.

Pistachio panna cotta with raspberry jelly (serves 4)


For the raspberry jelly

300g of fresh raspberries

6 tbsp of water

5 tbsp of caster sugar

2 gelatine sheets

2 tsp of vanilla extract

For the pistachio panna cotta

500ml of whipping cream

100ml of milk

100g of finely ground pistachio nuts

4 tbsp of caster sugar

6 sheets of gelatine

4 tsp of vanilla extract


For the raspberry jelly, pre-soak the gelatine in cold water for 10 minutes. In a saucepan, bring the raspberries, water, sugar and vanilla to a boil. Remove the pan from the heat and mix in the gelatine making sure you squeeze out any excess water first. Let the mixture cool down and then pour it gently into the serving bowls or glasses, making sure there are not too many air bubbles in the jelly. Place the bowls into the fridge to set, for about an hour.

For the pistachio panna cotta, pre-soak the gelatine in cold water for 10 minutes. In a pan, bring the whipping cream, the milk, sugar and vanilla to a boil. Remove the pan from the heat, add the pistachio and the softened gelatine (once again remembering to squeeze any excess water from the leaves) and stir well, making sure that the mixture is well combined. Let them infuse for 10 to 20 minutes. Before pouring the panna cotta into the serving bowl, you can strain the mixture, to ensure a smoother consistency. Pour the mixture into the serving bowls on top of the set fruit jelly and place into the fridge to set for about an hour.

Serve the panna cotta topped with fresh and freeze-dried raspberries and a dusting of crushed pistachios

Get the taste

La Petite Petanque

The Bowling Green Pavilion, Cambridge Square Gardens, Cambridge Road, Southend-on-Sea SS1 2EZ. 01702 353208.


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