Hello readers,
Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s.
Ingredients:
1. Heavy cream- 500 ml.
2. Sugar-80 gm.
3. Milk- 100 ml.
4. Pistachio-200 gm
5. Pistachio- 1 tbs crushed.
6. Gelatin- 1 tbs ( unflavored).
7. Vanilla extract-1/2 tsp.
8. Water- 1/4 cup.
Preparation Method:
Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside.
Step 2- Take a saucepan pour the milk and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again.
Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strainer, cool and add gelatin.
Step 4- Pour the mixture into desire molds, and refrigerate them for 4 hours.
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Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s.
Ingredients:
1. Heavy cream- 500 ml.
2. Sugar-80 gm.
3. Milk- 100 ml.
4. Pistachio-200 gm
5. Pistachio- 1 tbs crushed.
6. Gelatin- 1 tbs ( unflavored).
7. Vanilla extract-1/2 tsp.
8. Water- 1/4 cup.
Preparation Method:
Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside.
Step 2- Take a saucepan pour the milk and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again.
Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strainer, cool and add gelatin.
Step 4- Pour the mixture into desire molds, and refrigerate them for 4 hours.
Step 5- Use a sharp knife around the edge of Panna cotta to loosen, garnish with crushed Pistachios on top. Now it's ready to eat.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/