Pistachio Panna Cotta Recipe - Italian Pistachio Dessert

Instructions:

1. Place the cold water in a small bowl and sprinkle the gelatin over the top. Note: This is called blooming and ensures no lumps later.
2. Combine the heavy cream, whole milk, honey, and sea salt in a saucepan over medium heat.
3. Warm the mixture until small bubbles form around the edges but do not let it boil.
4. Whisk in the pistachio paste and vanilla bean paste until the liquid is a uniform pale green.
5. Remove from heat and add the bloomed gelatin to the warm cream.
6. Whisk vigorously until the gelatin is completely dissolved and invisible.
7. Pour the mixture through a fine mesh sieve into a clean pitcher.
8. Divide the liquid between 6 ramekins or small glasses.
9. Chill in the refrigerator for at least 6 hours until the center jiggles slightly when tapped.
10. Top with raspberry sauce and crushed nuts just before serving.