Strawberry-Orange Blossom Panna Cotta with Pistachio Crumble

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A delicate vanilla panna cotta infused with orange blossom water, topped with fresh strawberry compote and crunchy pistachio crumble for a light Mother’s Day dessert. This italian-inspired desserts ready in about 35 minutes layers heavy cream, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1, split and scraped vanilla bean
• 2 1/4 tsp (one packet) gelatin powder
• 3 tbsp cold water
• 1 tsp orange blossom water
• 1 cup, hulled and sliced fresh strawberries
• 2 tbsp honey
• 1 tsp lemon juice
• 1/3 cup, roughly chopped pistachios
• 2 tbsp all-purpose flour
• 2 tbsp, cold and cubed unsalted butter
• 1 tbsp brown sugar

Instructions

1. Step 1: Sprinkle 2 1/4 tsp gelatin powder over 3 tbsp cold water in a small bowl and let bloom for 5 minutes. Meanwhile, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and seeds from 1 split vanilla bean in a saucepan. Heat over medium heat until sugar dissolves and mixture is hot but not boiling.
2. Step 2: Remove cream mixture from heat, stir in bloomed gelatin until fully dissolved, then add 1 tsp orange blossom water. Pour mixture evenly into 6 small ramekins and refrigerate for at least 4 hours until set.
3. Step 3: For the strawberry compote, heat 1 cup sliced fresh strawberries with 2 tbsp honey and 1 tsp lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until strawberries break down and sauce thickens slightly. Cool to room temperature.
4. Step 4: Preheat oven to 350°F. In a bowl, mix 1/3 cup roughly chopped pistachios, 2 tbsp all-purpose flour, 2 tbsp cold cubed unsalted butter, and 1 tbsp brown sugar. Use fingers to blend until mixture resembles coarse crumbs. Spread on a baking sheet and bake for 8-10 minutes until golden and fragrant.
5. Step 5: To serve, spoon strawberry compote over set panna cotta and sprinkle with warm pistachio crumble.