for 2 person

Panna cotta

1 ½ dl	full cream
1 dl	full-cream milk
90 g	pistachio spread
1 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Chocolate sauce

1 dl	full cream
1 pinch	sea salt
30 g	dark chocolate (70% cocoa), finely chopped

To serve

3	Fine Food Amaretti misti , roughly crumbled

How it's done

Panna cotta

Place the cream, milk and pistachio cream in a pan, bring to the boil while stirring. Turn down the heat, reduce to 300 ml. Remove the pan from the hob, stir the gelatine into the hot cream. Pour the mixture through a sieve into a measuring cup, pour into the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs.

Chocolate sauce

Place the cream and fleur de sel in a small pan, bring to the boil. Remove the pan from the heat, add the chocolate, melt, stir until smooth, allow to cool slightly.

To serve

Toast the amaretti in a frying pan without oil. Remove, allow to cool slightly. Spread the chocolate sauce on top of the panna cotta, then sprinkle the amaretti crumble on top.

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