Tuesday, 10 July 2012

Panna Cotta with Pistachio Nut Sauce

Panna cotta literally translates to cooked cream and is a delightful dessert, easy to prepare.  Simplicity can be a great tasting dish.


For the Panna Cotta

- 2 cups of whipping cream
- 1/3 cup sugar
- 1/3 cup milk
- 2 small sachets of gelatin soaked in water
- Mango cubed slices (optional)

For the sauce 

- 1/4 cup of pistachio nuts, peeled and blended into a puree
- 1/3 cup sugar
- 1/2 teaspoon of cornflour
- 2 egg yolks
- 3/4 cup of milk


Combine the milk, cream and sugar in a medium saucepan on low heat.  This will combine the ingredients and dissolve the sugar without bringing the mixture to the boil.

Remove from the heat and add the gelatin stirring it in until it is all melted.

Divide the contents into ramekin molds - there should be enough to fill 4 of those.  Refrigerate for at least 6 hours or overnight.

To prepare the sauce, over a low heat, combine the egg yolks, sugar and cornflour.   Continually stir as you add the milk again being careful not to boil the mixture.  Remove from the heat and add the pureed pistachios nuts.  Place in the fridge and this will become a little firm.  If you want a runnier sauce then reheat and allow to cool prior to serving.

When ready to serve, pour the sauce onto a plate so that the contents of one remikin can be placed onto the middle.  To remove the panna cotta from the ramikin, run a sharp knife around the interior edge.  Garnish with mango cubes or fruit of your choice...


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