Tangy, light and creamy - Panna Cottas have a signature jiggle that is unique to this italian dessert.
To acheive this texture, we are using the Silikomart 3D Mini Wave Mould its temperature resistance feature allow us to use it safely in the oven, microwave and even the freezer.
Made of strong food grade platinum silicone, your modern small frozen desserts, mousse cakes and traditional miniature cakes maintain their stunning shape.
You can simply pop the mould in the dishwasher once your creation is done.
For the recipe:
1 ½ cup full fat milk
1 ½ cup heavy cream
¼ cup caster sugar
2 tbsp corn starch
190 g sweetened pistachio paste
10 g gelatine powder + 50 g water
Roasted crushed pistachios and dried edible roses for decoration.
Instructions:
Combine milk, cream, sugar, pistachio paste, and corn starch in a saucepan over medium heat until thickened.
Add bloomed gelatin.
Cool for 10 minutes, then pour into silicone molds.
Freeze overnight.
Decorate with crushed pistachios and dried rosebuds before serving.
Source: kuwait.tavola