Pistachio Panna Cotta w/Fresh Raspberries

Directions

1. Prepare the pistachio nuts by processing them in a food processor until it’s finely ground. Pour the half the cream into a bowl and stir in gelatin powder until it is dissolved. Add the remaining cream with the sugar in a small saucepan. Split the vanilla pod in half and scrape off the seeds, then add them including the pod into the saucepan. Stir well and heat gently to a simmering point over low heat for about 3-4 minutes (always stirring). Remove from heat, take out the vanilla pod and discard then slowly combine with the cream/gelatin mixture. Stir. Add the ground pistachio nuts into the pan and let it infuse for 10 minutes.
2. Transfer the cream mixture into the molds and chill in the fridge until set or overnight. When you’re ready to serve, dip the molds in warm-hot water for 2-3 seconds and turn over onto the plates. Place some raspberries and scatter some pistachio nuts on top and around the panna cotta.
3. serves 6