Ricardo Momesso, Executive Chef & Owner of Sarti, prepares one of his favourite desserts
Soak the gelatine leaves in cold water and set aside.
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
Setting, strain and pour into 100-ml moulds. Put them in the fridge overnight to set.
Pop the corn in a little olive oil. Once it has popped add pinch of salt.
Bring sugar, water, glucose to boil. Cook until caramel. Pour over popcorn and set.
Remove from the moulds onto cold plates and serve with popcorn.
Time: 20 minutes + overnight
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