Pistachio Panna Cotta: A Creamy Nutty Delight

In a blender or food processor, pulse the pistachios until finely ground. Set aside.

Dissolve the Gelatin:
In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it sit for about 5 minutes to bloom and absorb the liquid.

Heat the Cream and Milk:
In a saucepan, combine the heavy cream, whole milk, and sugar. Warm the mixture over medium heat, stirring occasionally until it begins to steam and the sugar is fully dissolved (do not let it boil).

Combine Pistachios and Cream Mixture:
Once the cream mixture is heated, stir in the ground pistachios and a pinch of salt. Let the mixture simmer for 2-3 minutes, allowing the pistachios to infuse the cream.

Add the Gelatin:
Remove the cream mixture from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract.

Strain and Pour into Molds:
For a smooth texture, strain the mixture through a fine-mesh sieve to remove any solid pistachio bits. Pour the strained panna cotta mixture into small serving glasses or molds.

Chill the Panna Cotta:
Refrigerate the panna cotta for at least 4 hours, or until it is set and firm to the touch.

Serve and Enjoy:
Before serving, you can garnish with chopped pistachios, a drizzle of honey, or a few fresh berries. The panna cotta can be served directly in the glasses or unmolded onto plates for an elegant presentation.

Serving and Storage Tips: