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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.

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

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

Find it online: https://thefamilycooking.com/blood-orange-and-pistachio-pots/