The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
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PISTACHIO PANNA COTTA

  /    /  PISTACHIO PANNA COTTA

UTENSILS

Small saucepan, Moulds, Sieve

INGREDIENTS

  • 400 g soy cream
  • 600 g soy milk
  • 2 g agar-agar
  • 130 g honey
  • 40 g pistachio cream
  • 2 egg yolks
  • 20 g starch
  • 1 vanille pod
  • 1 orange

INSTRUCTIONS

For the panna cotta:

  1. pour the soy cream and 400 g of soy milk into a small saucepan and cook over a low heat
  2. add 80 g of honey and the agar-agar, then bring to the boil
  3. once cooked, sieve the mixture and pour into the moulds
  4. put the moulds back in the fridge and leave to rest for at least 2 hours

For the sauce:

  1. peel the orange and squeeze out the rest, reserving 4 whole segments for the final garnish
  2. mix 50 g honey with the cornflour, egg yolks and orange peel
  3. separately, pour the soy milk, half-cut vanilla pod and orange juice into a small saucepan and cook over a low heat
  4. combine the two mixtures and cook until the desired consistency is obtained, then sieve the mixtures

To make the dish, remove the panna cotta from the mould and cover with the pistachio cream, placing the cream at the base of the dish and the orange segments on the side.