Ingredients for 2 portions
  1. 1 pouch of Demetra panna cottfta mix
  2. 500ml milk
  3. 500ml cream
  4. 100g Demetra pistachio cream
  5. 100g Wiberg shelled pistachios
  6. q.s. caster sugar
  7. q.s Demetra pistachio topping

  • In a saucepan bring to a boil milk and cream, remove from heat and add the panna cotta mixture, mix well with a whisk and leave to stand for 2-3 minutes. Add the pistachio cream to the panna cotta, put the mixture in molds and place them in the refrigerator for at least 4/6 hours. In a pan melt the sugar, add the pistachios and cook over high heat for a few minutes. Once caramelized, arrange them on a baking sheet and let them cool. Turn out the panna cotta in the middle of a plate, decorate with the crumbled pistachios and the pistachio topping and serve.