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A recipe for classic vanilla panna cotta topped with fresh raspberries and pistachios
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A recipe for vanilla panna cotta topped with fresh raspberries, blood orange and pistachios. A classic Italian dessert that is shockingly simple to make.
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Combine gelatin, sugar, salt and half & half. Let sit for about 10 minutes. Cook for 5 minutes over medium-low heat.
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Add in remaining half & half, heavy cream and vanilla beans. Add mixture to a large serving dish or smaller individual containers and let chill in the refrigerator overnight.
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Toss raspberries with sugar and blood orange juice. Let sit for at least 20 minutes. When you’re ready to serve, top panna cotta with the raspberries and lots of chopped pistachios.
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