Pistachio Panna Cotta

Ingredients

• 500 ml cream
• 80 gm sugar
• 1 tbsp gelatin
• 100 ml milk
• 250 gm pistachio

Method

Boil Pistachios in water, cool and rub to remove the skin.

Take milk and cream in a bowl, add the clean pistachios and sugar and boil.

Grind to a smooth paste and strain through a smooth strainer, cool and add melted gelatin.

Pour the mixture in desired moulds or cups and place in freezer for 20 to 25 minutes to set.

To serve, remove from the fridge and leave at room temperature for 5 minutes before running a 

sharp knife around the edge of Panna cotta to loosen.

Tip onto a plate or serve with the cup.

Garnish with chopped pistachios sprinkled on top.

Key Ingredients: milk, sugar, cream, gelatin, pistachio

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