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.
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