Ricardo Momesso, Executive Chef & Owner of Sarti, prepares one of his favourite desserts


  • Pannacotta

  • 2 gold-strength gelatine leaves

  • 500 ml pouring cream

  • 250 ml milk

  • 40g pistachio paste

  • 3 tablespoons sugar

  • vanilla bean

  • Popcorn

  • 125 of popcorn

  • 400gr glucose

  • 400gr water

  • 400gr sugar

  • salt, pinch


  • Pannacotta:

  • 1.

    Soak the gelatine leaves in cold water and set aside.

  • 2.

    In a large pot, bring the cream, milk, sugar and vanilla bean to the boil. Pour the hot mixture over the pistachio paste in a bowl and whisk well. Remove the gelatine leaves from the water, squeezing to remove the excess water, and add to the pistachio mix. Cool down over an ice bath. Once the pannacotta starts

  • 3.

    Setting, strain and pour into 100-ml moulds. Put them in the fridge overnight to set.

  • Popcorn:

  • 1.

    Pop the corn in a little olive oil. Once it has popped add pinch of salt.

  • 2.

    Bring sugar, water, glucose to boil. Cook until caramel. Pour over popcorn and set.

  • 3.

    Remove from the moulds onto cold plates and serve with popcorn.

  • 4.

    Eat immediately.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 312kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 2g
  • Carbohydrate 48g
  • Sugar 48g
  • Sodium 40mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Time: 20 minutes + overnight
Serves: 8

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