Tarragon panna cotta, madagascar vanilla whipped cream, caramelized pistachios

Tapas, Sweet

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


Recipe for 20

For the panna cotta

170 Ml
40 Gr
8 Gr
2 Leaf(ves)
85 Gr
Plain greek yogurt 0%
100 Ml
35% whipping cream

For the pistachio

40 Gr
Icing sugar
100 Gr

For the chantilly

325 Ml
35% whipping cream
45 Gr
Icing sugar
1 Clove(s)
Madagascar vanilla
Tarragon panna cotta, Madagascar vanilla whipped cream, caramelized pistachios

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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