White Chocolate And Pistachio Panna Cottas - cooking recipe

Ingredients

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

Preparation

Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes.
Meanwhile, soak gelatine in cold water 5 minutes.
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.
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.
If turning out, dip bases of molds briefly in hot water and invert onto serving plates.
Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.