Pine nut and Pistachio Panna Cotta

Level: Easy

Preparation time: 40 minutes

For pine nut panna cotta

For pistachio panna cotta

Preparation

Allow the gelatine sheets to soften in very cold water for 10 minutes.
Warm up the milk in a saucepan over low fire and at the first sign of boiling remove from the heat, add the squeezed-out gelatine sheets and melt well, using a whisk.
Pour the fresh cream and sugar into a pot, place on the fire and mix to reach 60°. Remove from the fire and add the milk and gelatine, mixing the ingredients well.
Incorporate Crema Spalmabile Babbi ai Pinoli with a tablespoon.
Wet a decorated steel mould with very cold water, remove excess water without drying and incline the mould so that the pine nut panna cotta touches the upper edge of the mould.
Having set the inclination and set the mould at this inclination place it in the fridge and allow the pine nut panna cotta to run off, refrigerate for at least 3 hours.
Prepare the pistachio panna cotta using the same procedure, but adding Crema Spalmabile Babbi al Pistacchio.
Check that the layer of pine nut panna cotta has set, then position the mould in a horizontal position and add the pistachio panna cotta.
Allow to cool overnight in the fridge covered with shrink wrap.
To remove the panna cotta from the mould place in hot water to ¾ from the top for a few minutes, then run a very sharp knife along the edges and turn onto a serving dish.
Serve with chocolate glaze.

For pine nut panna cotta

For pistachio panna cotta

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