Panna Cotta alle ortiche

• Produce

  • 1 Lemon peel, Organic
  • 1 Nettles, Fresh

• Baking & Spices

  • 4 tbsp Icing sugar

• Nuts & Seeds

  • 20 g Pistachios

• Dairy

  • 250 ml Cream, Fresh

• Other

  • 1 Isinglass sheet (5g

Found on zairazarotti.com

Ingredients

• (Serves 4 – small portions)
• 250 ml fresh cream
• Fresh nettles (top part) – about one full colander to obtain about 150 g of boiled and squeezed nettles
• 1 isinglass sheet (5g)
• 4 tbsp icing sugar
• Organic lemon peel
• 20 g unshelled pistachios

Directions

• Cut the isinglass sheet (you can substitute it with agar-agar) into pieces and let it soak in cold water for 10 minutes.
• Wash the nettles wearing gloves. Boil the quantity of water you need to boil them in a big pot, then pour them into the water as soon as it reaches boiling point and cook them for 5 minutes. Drain the nettles and let them chill.
• Squeeze boiled nettles as much as possible and whisk them by using an immersion blender, until you obtain a dense mixture.
• Whip the mixture with cream, icing sugar and grated lemon peel in a small pot.
• Place the small pot on low heat and continue mixing without reaching boiling point.
• Squeeze isinglass and add it to the mixture, cooking it until isinglass has completely melted.
• Pour the hot mixture into small cups and let it chill for at least one hour, before placing it in the fridge to stiffen for at least 3 hours.
• When it’s stiff, garnish it with grained pistachios.