Panna Cotta alle ortiche
Recipe type: sweet, dessert
  • (Serves 4 – small portions)
  • 250 ml fresh cream
  • Fresh nettles (top part) – about one full colander to obtain about 150 g of boiled and squeezed nettles
  • 1 isinglass sheet (5g)
  • 4 tbsp icing sugar
  • Organic lemon peel
  • 20 g unshelled pistachios
  1. Cut the isinglass sheet (you can substitute it with agar-agar) into pieces and let it soak in cold water for 10 minutes.
  2. Wash the nettles wearing gloves. Boil the quantity of water you need to boil them in a big pot, then pour them into the water as soon as it reaches boiling point and cook them for 5 minutes. Drain the nettles and let them chill.
  3. Squeeze boiled nettles as much as possible and whisk them by using an immersion blender, until you obtain a dense mixture.
  4. Whip the mixture with cream, icing sugar and grated lemon peel in a small pot.
  5. Place the small pot on low heat and continue mixing without reaching boiling point.
  6. Squeeze isinglass and add it to the mixture, cooking it until isinglass has completely melted.
  7. Pour the hot mixture into small cups and let it chill for at least one hour, before placing it in the fridge to stiffen for at least 3 hours.
  8. When it’s stiff, garnish it with grained pistachios.
Recipe by The Freaky Table at