In Aussie Masterchef they were making pannacotta with tonka bean, which made me want to do something with 2 pots of double cream in the fridge. There was also a jar of lovely pistachio paste bought in Tuscany last summer, waiting patiently to be turned into something spectacular. I used my usual pannacotta recipe, 300 ml of double cream, 100 ml of whole milk, 1,5 soaked gelatine leaves and sugar, which I was adjusting as I went along- the pistachio paste is super sweet. I started by heating up the cream and milk, added about 1,5 tbsp of vanilla sugar and a touch of vanilla paste, then, when it was getting nice and hot I started adding the paste. I ended up using about 4 tbsps of it, which might seem like a lot, but I wanted a dessert with a character, not something that resembled pistachio. And I managed to do just that. What would be fantastic in terms of looks and texture would be a nice pistachio crumb on top, but annoyingly I had not a single nut in the pantry, so instead melted a little dark chocolate to drizzle on top. Beautiful dessert. Florek loved it, Iz loved it, I did and Dusty was licking the plate until there was nothing left to lick. 5 stars. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
In Aussie Masterchef they were making pannacotta with tonka bean, which made me want to do something with 2 pots of double cream in the fridge. There was also a jar of lovely pistachio paste bought in Tuscany last summer, waiting patiently to be turned into something spectacular. I used my usual pannacotta recipe, 300 … Continue reading Pistachio pannacotta.<\/span>