Pistachio-orange Panna cotta
Cream 33% — 350 ml
Milk — 150 ml
Pistachio paste — 1 tbsp. L
Sheet gelatin — 8 g
Sugar (or to taste) — 30 g
Orange — 1-2 PCs.
Orange honey — 1 tbsp
Orange water (fleur d’orange) — 1/2 tsp
Peeled pistachios for decoration
1. Soak gelatine in cold water. Cream with milk bring to a boil, add the sugar and pistachio paste. Mix. Remove from heat, add the drained gelatine and stir until it dissolves.
2. The resulting mass pour into the bowl portion ( 4-6 pieces) and place in the fridge for a few hours.
3. Oranges peel and film. Carefully cut into slices. The juice from the oranges to collect and mix with honey. Add the orange water and pour this mixture into the slices of oranges. Put in the refrigerator for about half an hour to marinate a bit.
4. Before serving in each ramekin with a frozen Panna by kottai put on 2 slices of orange and pour a little syrup. You can decorate with chopped pistachios and/or orange zest.