Panna Cotta Dessert with Sweet Pistachio with Trapani Sea Salt PGI
Gianluca Galliera
Menù Ingredients
500 ml milk
500 ml fresh cream
Chocolate decoration
Crunchy caramel decoration
Serves 8
Prepare the Panna Cotta Dessert by boiling the milk and cream. Add the powder mix, following the instructions on the package, and mix quickly with a whisk. Bring back to the boil and pour the Panna Cotta Dessert into single-portion moulds.
Refrigerate for at least 3 hours. Remove the Panna Cotta Dessert from the moulds, garnish with sweet pistachio cream and chopped pistachio, and decorate with chocolate and crispy caramel decorations.
