Pista Badam Milk Panna Cotta
Italian take on an Indian flavored almond pistachio milk.
Ingredients
- 2 tsp gelatine
- 2 tbsp cold water
- 1/4 cup raw pistachio shelled
- 1/2 cup raw almonds
- 1/4 cup milk
- 2 cups heavy cream
- 4 tbsp granulated sugar
- 1/2 tsp freshly grounded cardamom
- large pinch of saffron 8 to 10 strands
- roasted pistachio and almonds for garnish
Instructions
- Rinse and then soak almonds and pistachios in a 1 cup hot boiling water for 20 minutes.
- Drain the water and peel off skins from both almonds and pistachios. It should come off easily.
- In a grinder grind the blanched nuts, 1 tablespoon sugar and milk until smooth and set aside.
- In a sauce pan add the heavy cream, remaining 3 tablespoons of sugar, saffron, cardamom powder and the nuts mixture and bring it to light boil. Around 180 F.
- Meanwhile in a small bowls add gelatin and cold water and allow it to sit and bloom for 5 minutes. Be sure that all the gelatin powder is submerged in the water. If there is any dry gelatin left in the bowl, sprinkle some water over it.
- Once bloomed, microwave the gelatin mixture over an interval of 30 seconds until it is melted.
- Whisk the gelatin gently into the heavy cream mixture and pour the panna cotta into a measuring cup or pourable pitcher.
- Pour the mixture into your prepared glasses/containers and place in the fridge until set, about 2 hours. This will easily fill four 4 oz glasses.
- Refrigerate until ready to serve. Garnish each panna cotta chopped roasted nuts.
Notes
If you want to make this recipe vegetarian, try using agar agar.
Omit 2 tablespoon of water and use 2 tsp of agar agar instead of gelatin. Add agar agar with heavy cream, sugar, saffron, cardamom and nut mixture and whisk continuously until the mixture comes to boil.