Pistachio Crusted Panna Cotta with Orange and Crushed Raspberry



Standard Supplier 28th August 2014

Pistachio Crusted Panna Cotta with Orange and Crushed Raspberry

Portions: 10


  • Ingredients
  • 500ml semi-skimmed milk
  • 200g Pistachios, roasted and finely chopped
  • 200g fresh raspberries
  • 2 oranges, finely zested and squeezed
  • 500ml whipping Cream
  • 150g DOCELLO Panna Cotta Mix


Heat the milk and cream to the boil. Remove from the heat and whisk in the panna cotta mix until smooth. Return to the heat and bring to a simmer.
Pour into a loaf tin at least 10cm in height and refrigerate until set.
Tip the raspberries, orange zest and juice into a pan. Warm through and crush lightly with a fork.
Cut long barrels of panna cotta with smooth-sided cookie cutters approx. 4cm in diameter, then roll panna cotta tubes in the crushed pistachios.
Serve with the orange and raspberry sauce, wedges of peeled orange and garnish with a sprinkle of spare pistachio pieces.

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