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Tarragon panna cotta, madagascar vanilla whipped cream, caramelized pistachios

Name: Tarragon panna cotta, Madagascar vanilla whipped cream, caramelized pistachios
Prep time: 30 minutes
Yield: Recipe for 20
Ingredients: Milk; Sugar; Tarragon; Gelatin; Plain greek yogurt 0%; 35% whipping cream; Icing sugar; Pistachios; 35% whipping cream; Icing sugar; Madagascar vanilla

Tapas, Sweet

Soft and fresh terragon panna cotta in a glass, vanilla chantilly and candied pistachio.

Ingredients

Recipe for 20

For the panna cotta

170 Ml

Milk

40 Gr

Sugar

8 Gr

Tarragon

2 Leaf(ves)

Gelatin

85 Gr

Plain greek yogurt 0%

100 Ml

35% whipping cream

For the pistachio

40 Gr

Icing sugar

100 Gr

Pistachios

For the chantilly

325 Ml

35% whipping cream

45 Gr

Icing sugar

1 Clove(s)

Madagascar vanilla

Preparation time: 30 min

For the panna cotta
Warm the milk with the sugar and the terragon, remove from the stove when it's boiling. Put it in the blender and pass it throug a chinois. Add the rehydrated gelatine and cool it down in the fridge. Before it fixed, add the yogourt and mix, add the whipped cream then pour it in glasses.Reserve in the fridge
For the pistachio
In a pan, mix the sugar and the pistachio with a spatula, put it on a hot heat and mix, without stopping until a nice golden Brown coloration.When it's done lay it on a parchement paper and reserve it in a dry place.
For the vanilla chantilly
In a bowl, put the cream, the icing sugar and the vanilla, whip it until it gets thick.With a pastry pocket pour the chantilly in the glasses.

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