Blood Orange and Pistachio Pots

Why You’ll Love This Recipe

• Stunning presentation in individual servings
• The perfect balance of sweet, tangy, and nutty flavors
• No baking required
• Can be made entirely in advance
• Naturally gluten-free
• Customizable with layers or toppings
• Unique flavor pairing that’s fresh and seasonal
• Impressive for guests but simple to prepare
• Light but satisfying
• Great for spring, holidays, or any special occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Blood oranges (juice and zest)
• Eggs
• Granulated sugar
• Unsalted butter
• Cornstarch (optional, for thickening curd or jelly)
• Heavy cream
• Pistachio paste or finely ground pistachios
• Cream cheese or mascarpone (optional, for thicker pistachio layer)
• Vanilla extract
• Chopped pistachios (for garnish)
• Optional: honey, orange liqueur, or mint for flavor variation

Directions

1. Make the blood orange curd or jelly: In a saucepan, whisk together blood orange juice, zest, eggs, and sugar. Cook over medium heat, stirring constantly until thickened. Add butter and stir until smooth. If using cornstarch, dissolve it in a bit of juice before adding. Let cool completely.
2. Prepare the pistachio cream: In a bowl, whip heavy cream to soft peaks. In a separate bowl, mix pistachio paste with a little cream cheese or mascarpone if using. Fold the whipped cream into the pistachio mixture until smooth and fluffy. Add vanilla extract to enhance flavor.
3. Assemble the pots: Spoon pistachio cream into small glass jars or ramekins. Top with a generous layer of cooled blood orange curd or jelly. Smooth the tops.
4. Chill: Refrigerate for at least 1 hour to set.
5. Garnish and serve: Top with chopped pistachios, zest, or a small mint leaf before serving.

Servings and timing

This recipe makes about 4–6 small pots or jars.
Prep Time: 25 minutes
Cook Time: 10 minutes (for curd)
Chill Time: 1 hour
Total Time: About 1 hour 35 minutes

Variations

• Layered Dessert: Add a crushed biscotti or shortbread cookie layer for crunch.
• Jelly Top: Use blood orange juice with gelatin to make a clear jelly layer instead of curd.
• Lighter Version: Use Greek yogurt in place of cream cheese in the pistachio layer.
• Vegan Option: Use coconut cream and a plant-based curd alternative.
• Chocolate Twist: Add a thin layer of dark chocolate ganache between the pistachio and orange.
• Citrus Blend: Combine blood orange with lemon or grapefruit for added complexity.
• Mini Tart Option: Use the layers in tart shells for a different presentation.

Storage/Reheating

Store assembled pots in the refrigerator, covered, for up to 3 days.
Do not freeze, as the texture of the cream and curd may change.
Best served chilled straight from the fridge.
Prepare both the curd and pistachio cream up to a day ahead and assemble closer to serving time for optimal texture.

FAQs

Can I make these pots without eggs?

Yes, use a cornstarch-based blood orange jelly or curd alternative for an egg-free version.

What can I use instead of pistachio paste?

Finely ground pistachios mixed with a splash of milk or cream creates a good substitute.

Can I use store-bought blood orange juice?

Fresh juice is best for flavor and color, but high-quality bottled juice works in a pinch.

How do I thicken the curd if it’s too runny?

Continue cooking until it thickens, or add a cornstarch slurry if needed for stability.

Can I make these ahead of time?

Yes, both layers can be made in advance. Assemble and chill up to 24 hours before serving.

Can I make a sugar-free version?

Use a sugar substitute suitable for cooking in both the curd and cream layers.

What kind of cream works best?

Heavy whipping cream gives the best texture and richness for the pistachio layer.

Are these pots gluten-free?

Yes, the base recipe is naturally gluten-free. Just be cautious with any cookie or crust add-ins.

Can I serve them warm?

These are best served chilled to allow the layers to set and the flavors to develop.

What’s the best garnish for these?

Chopped pistachios, a touch of zest, or a small mint leaf adds freshness and visual appeal.

Conclusion

Blood Orange and Pistachio Pots are a vibrant, silky-smooth dessert with an eye-catching color contrast and a rich depth of flavor. From the nutty cream base to the tangy citrus top, every spoonful is a delight. Easy to make and beautiful to serve, these elegant pots are a must-try for citrus season or any time you want to offer something sophisticated and memorable.

Blood Orange and Pistachio Pots

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Blood Orange and Pistachio Pots are an elegant no-bake dessert featuring a creamy pistachio base topped with tangy, vibrant blood orange curd. Served in individual cups, these colorful and sophisticated treats are perfect for dinner parties or refined indulgence.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4–6 pots
• Category: Dessert
• Method: No-Bake
• Cuisine: European
• Diet: Gluten Free

Ingredients

• 1/2 cup fresh blood orange juice (plus 1 tsp zest)
• 2 large eggs
• 1/3 cup granulated sugar
• 3 tbsp unsalted butter
• 1 tsp cornstarch (optional, for thickening)
• 1/2 cup heavy cream
• 1/3 cup pistachio paste or 1/2 cup finely ground pistachios
• 1/4 cup cream cheese or mascarpone (optional, for thicker texture)
• 1/2 tsp vanilla extract
• 2 tbsp chopped pistachios (for garnish)
• Optional: honey, orange liqueur, or mint leaves for flavor/garnish

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Instructions

1. In a saucepan, whisk together blood orange juice, zest, eggs, and sugar. Cook over medium heat, stirring constantly until it thickens. If using, dissolve cornstarch in a little juice before adding. Stir in butter until smooth. Cool completely.
2. In a bowl, whip heavy cream to soft peaks. In another bowl, mix pistachio paste with cream cheese or mascarpone (if using). Fold whipped cream into pistachio mixture. Add vanilla extract and stir until smooth.
3. Spoon pistachio cream into small cups or jars. Top with cooled blood orange curd and smooth the surface.
4. Refrigerate for at least 1 hour to set the layers.
5. Garnish with chopped pistachios, a bit of zest, or mint leaves just before serving.

Notes

• Use fresh blood orange juice for best color and flavor.
• Make both layers ahead of time and assemble closer to serving.
• Store in the fridge for up to 3 days, covered.
• Whipped cream creates a light texture; mascarpone adds richness.
• These are best served cold and do not freeze well.

Nutrition

• Serving Size: 1 pot
• Calories: 260
• Sugar: 18g
• Sodium: 50mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 110mg