Espresso panna cotta with pistachio

Roast the nuts in a frying pan without oil or butter for 2 minutes. Add the honey and heat for 1 min. Spoon the nuts from the pan onto a piece of baking paper and let cool.

In the meantime pour the whipped cream into a saucepan and bring to the boil. Cut the vanilla pod with a sharp knife in the length. Scrape the marrow out with the tip of the knife and add to the cream. Also put the vanilla pod in the cream. Hold for 15 minutes against the boil and remove the stick.

Add the sugar and the espresso powder to the vanilla cream and stir until they are dissolved. Then take of the fire. Meanwhile, soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream. Stir until the gelatin is dissolved. Allow to cool for about 30 minutes until the cream has become slightly thicker. As a result, the nuts do not sink to the bottom.

Chop the nuts coarsely and add half to the espresso cream. Distribute over the timbaaltjes and put in the refrigerator for at least 4 hours.

5 Remove the panna cotta's from the refrigerator and keep the bottom of the timbals turning for 15 seconds. under the hot tap. Put the panna cotta on 4 plates and sprinkle with the rest of the nuts.