250ml milk
4 tbsp pistacchio cream
2 gelatine leafs
1 tbsp sugar
Put the pistacchio cream, heavy cream, milk and sugar in a pan over medium heat. As soon as the bubbles appear, turn the heat down to very low and cook for 5 minutes.
Meanwhile soak the gelatine leafs in a bowl with cold water for two minutes.
Lift the gelatine from the cold water and stir into the hot mixture to dissolve. Remove from heat.
Divide the mixture into 4 ramekins and let to cool for two hours. After cooled put in the fridge for about 5 hours.
To turn down, dip the bases of the ramekin very briefly in hot water. Serve with chocolate if you desire.
2 gelatine leafs
1 tbsp sugar
Put the pistacchio cream, heavy cream, milk and sugar in a pan over medium heat. As soon as the bubbles appear, turn the heat down to very low and cook for 5 minutes.
Meanwhile soak the gelatine leafs in a bowl with cold water for two minutes.
Lift the gelatine from the cold water and stir into the hot mixture to dissolve. Remove from heat.
Divide the mixture into 4 ramekins and let to cool for two hours. After cooled put in the fridge for about 5 hours.
To turn down, dip the bases of the ramekin very briefly in hot water. Serve with chocolate if you desire.