Pistachio panna cotta with custard

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 2 sheets gelatin
• 2 250 ml liquid cream
• 3 50 g pistachio powder or paste
• 4 60 g pistachios
• 5 40 g caster sugar
• 6 200 g real custard sauce (crème anglaise)
• Total weight: 605 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	2 hours 35 min.	20 min.	3 hours 15 min.

Step by step recipe

1	Soak 2 sheets gelatin in cold water for 5 minutes to soften.
2	Pour 250 ml liquid cream into a saucepan on medium heat and bring to the boil.
3	Add 50 g pistachio powder or paste and whisk until thoroughly mixed.
4	Next add the softened gelatin (after draining well). Mix until fully melted, then leave the mixture at room temperature to cool for about 30 minutes.
5	Lay a tea towel on a baking sheet and stand the small glasses on this (to stop them sliding about). Divide the mixture between the glasses, then refrigerate for at least 2 hours.
6	Meanwhile, put 60 g pistachios in a small frying pan on high heat and toast for about 5 minutes (they should only colour slightly).
7	Add 40 g caster sugar to the pan and caramelise the pistachios.
8	When they are well caramelised, tip the nuts out onto the worktop (or onto a sheet of cooking parchment if you prefer) to cool.
9	When cold, chop coarsely with a knife.
10	When you are ready to serve, take the panna cotta out of the fridge and add a little custard to each glass.
11	Finish with a few chopped caramelised pistachios and serve.

Remarks

Get pistachios without skin if possible; they look so much nicer when caramelised.

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