Pistachio Panna Cotta with Raspberry Sauce
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one of my new favourites. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients. Makes 4 X 150g servings
Ingredients
Pistachio panna cotta
- 300 g cream 25% fat
- 2 1/4 tsp agar agar
- 100 g milk
- 75 g castor sugar
- 200 g pistachios blanched/peeled
Raspberry sauce
- 85 g frozen raspberries
- 25 g sugar
- 1/8 tsp agar agar
Instructions
Pistachio panna cotta
- Whisk together the cream, milk, sugar and agar agar in a heavy bottom saucepan. Simmer stirring constantly for 2-3 minutes to activate the agar agar.
- Add the pistachios and blend until smooth.
- Pour into molds and refrigerate to set overnight. If you are using silicon molds, you can place them in the freezer until frozen, then demold and leave in the fridge for 2-3 hours to defrost.
Raspberry sauce
- Simmer together until soft and slightly thick.
- Strain and use.