White Chocolate and Pistachio Panna Cottas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes.
  • Meanwhile, soak gelatine in cold water 5 minutes.
  • Add the choocolate to the hot cream and stir until smooth. Lift gelatine sheets out of whater and stir into hot mixture to dissolve, then remove from heat.
  • Add pistachios to the cream mixture and leave to stand 15 minutes. Strain through a sieve into a jug. Divide into 4 150 ml molds, ramekins, or cups.
  • If turning out, dip bases of molds briefly in hot water and invert onto serving plates.
  • Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.
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