- For the chocolate panna cotta:
- 3 sheets of gelatine
- 400 ml double cream
- 2 to 3 tbsp amaretto liqueur
- 75 g icing sugar
- A pinch of salt
- 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
- For the pistachio sauce:
- 125 ml full-fat milk
- 125 ml double cream
- 50 g caster sugar
- 3 egg yolks
- 60 g peeled pistachios
- For the caramelised almonds:
- 100 g blanched almonds, roughly chopped
- 3 tbsp runny honey
- 50 ml water
Set out 6 heat-proof moulds.
Soak the gelatine leaves in icy cold water for 5 minutes.
Pour the cream into a saucepan, add the amaretto, icing sugar and a pinch of salt and slowly bring to a simmer. Remove from the heat and stir in the chopped chocolate until smooth and melted.
Squeeze off the excess water from the gelatine and stir into the chocolate cream until dissolved.
Pour into the moulds and leave to cool completely, before covering and chilling for at least 4 hours (or until set).
Meanwhile, make the pistachio sauce: whisk together the milk, cream, caster sugar and egg yolks in a saucepan over a medium heat until thick and creamy.
Pour into a blender, add the pistachios, and blitz until smooth (you could do this in a tall jug with a hand-held stick blender). Leave to cool completely before covering and chilling in the fridge.
Preheat the oven to 180C/160 Fan. Line a baking sheet with greaseproof paper.
Tip the almonds into a small heat-proof bowl and set aside.
Pour the honey into a saucepan, add the water and bring to the boil. Remove from the heat and pour over the almonds. Stir to completely coat.
Tip onto the prepared baking sheet and spread in an even layer. Toast in the oven for 10 to 12 minutes until golden, turning occasionally with a spoon to ensure they do not burn. Leave to cool completely.
To unmold the panna cottas, fill a deep heat-proof bowl with hot water. Briefly dip the moulds into the water to loosen. Turn out onto a flat plate. Pour over the chilled pistachio sauce and sprinkle over the caramelised almonds.