Chocolate Panna Cotta with Pistachio Sauce
A celebration of Italian flavours! Think rich EXCELLENCE 70% Cocoa Dark Chocolate and Amaretto-infused panna cotta with a nutty pistachio sauce, scattered with crunchy almonds - a delicious dessert for any occasion.
If you prefer, sprinkle with caramelised hazelnuts instead of almonds. You can use the leftover egg whites to make meringues. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
If you enjoy the combination of pistachio and chocolate - take a look at our CREATION Pistachio Delight chocolate bar or our LINDOR Pistachio (part of our Pick & Mix) in our Online Shop.
- 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 (see Tip)
- 3 tbsp runny honey
- 50 ml water