Ingredients:
For the panna cotta:
500 ml of full cream
50 g of pistachio paste
50 g of sugar
3 gelatine leaves
For the garnish:
50 g of dark chocolate flakes
Material:
A saucepan
Verrines or moulds
A bowl of cold water (to soften the gelatine)
Steps:
Prepare the panna cotta:
Soften the gelatine leaves in a bowl of cold water for 5-10 minutes.
In a saucepan, mix the liquid cream, sugar and pistachio paste. Heat over low heat, stirring regularly to dissolve the pistachio paste and sugar, without boiling.
Remove from the heat, add the drained gelatine leaves and stir well until completely dissolved.
Pour into glasses:
Divide the mixture into 4 glasses or moulds.
Allow to cool to room temperature, then place in the refrigerator for at least 4 hours to firm up the panna cotta.
Decorate with chocolate shavings:
Once the panna cotta is well firmed, sprinkle each verrine with dark chocolate shavings for a crunchy and delicious touch.
Serve:
If you like, add a few chopped pistachios for the final decoration. Serve cold to fully appreciate its flavors.
Chef’s tip:
To obtain perfect chocolate shavings, use a vegetable peeler on a bar of dark chocolate at room temperature. This will provide a delicate texture and an elegant finish.
This pistachio and chocolate chip panna cotta is a refined and original dessert, perfect for lovers of gourmet flavors.
