Ferrero Rocher pistachio panna cotta
8 Ferrero Rocher
1 litre double cream
140g pistachios (shelled and peeled)
80g icing sugar
50g dark chocolate
Edible gold leaf
Time to prepare: 15 min.
Soak gelatine in cold water for 10 minutes until soft. Grind pistachios until you obtain a paste and transfer it in a pan. Pour double cream and stir. Add icing sugar and bring to simmer.
Remove from heat, add squeezed gelatine and stir until dissolved. Divide the mixture in eight small pudding moulds and leave to cool. Place in the fridge for 6 hours until set.
To serve, turn each panna cotta upside down and onto serving plates. Decorate with one Ferrero Rocher each, grated dark chocolate, and pieces of gold leaf.
Allergens: hazelnuts, soy lecithin, cream, pistachios