Chocolate And Pistachio Panna Cottas

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 568 ml double cream
• 2 tablespoons caster sugar
• 2 1/2 leaves gelatin
• 150 g chocolate, finely chopped
• 50 g pistachio nuts, shelled and finely ground

Recipe

• 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 meanwhile, soak gelatine in cold water 5 minutes.
• 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 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 if turning out, dip bases of molds briefly in hot water and invert onto serving plates.
• 6 serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.