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Raspberry panna cotta with pistachio oil

This delicious dessert made with raspberries and pistachio oil is a new version of the Italian panna cotta, i.e. milk pudding. We have not changed the basic recipe but with the addition of these 2 ingredients we have managed to create an entirely new world of flavors.

Wheat-free
Egg-free
Soy-free
Corn-free
10 Min.
20

Production

01

Cut the vanilla stick in half and scrape out the inside. At medium heat, bring it to a boil together with the milk and the cream. When it has come to a boil, remove it from the fire.

02

Mix the gelatin powder with the sugar and then blend it with the vanilla liquid, stirring it continuously.

03

Place a few raspberries in each glass and then pour on it the prepared milk pudding through a sifter. At this stage, it is still very thin in consistency. It takes about 6 hours in the fridge to solidify.

Tip:

To serve, sprinkle on the pistachio oil and decorate it with raspberries and mint leaves.

5 Hozzászólás
Ingredients
portion unit: EUUSUK
250 ml
milk
250 ml
heavy cream
50 g
powdered sugar
1 piece(s)
vanilla stick(s)
6 g
gelatin powder
100 g
raspberries

Étrendek

Wheat-free Egg-free Soy-free Corn-free

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