Spring is almost here — welcome it with Nirvana in a glass! It’s so beautifully yummy! 🙂
Panna cotta is a traditional Italian dessert of cooked cream, similar to a pudding. It’s light, airy and fun!
Check out Monika’s recipe for the instructions. Here are the measurement conversions.
For the panna cotta:
2 sheets of gelatin
400 milliliters (1⅔ cups) heavy cream
50 grams (1/4 cup) caster sugar
1 tablespoon lemon juice
1 tablespoon rosewater*
strawberries and finely chopped pistachios (for garnish)
For the pistachio tuiles:
25 grams (1 oz, 1/4 cup) ground pistachios
1 egg white
30 grams (2 tablespoons) caster sugar
5 grams (2 teaspoons) flour
Preheat the oven to 150°C (300°F)
2mm (1/16 in) thick
*Rosewater can be purchased online if you can’t find it locally. If you don’t care for the flavor of rosewater, you can either leave it out or substitute vanilla or almond extract instead.
Please check out the March 2105 issue of the magazine.
For more easy dessert recipes, download your Free subscription to The Confident Baker magazine.