White Chocolate And Pistachio Panna Cottas

1. 1

   Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes.

2. 2

   Meanwhile, soak gelatine in cold water 5 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   If turning out, dip bases of molds briefly in hot water and invert onto serving plates.

6. 6

   Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.