Pistachio chocolate panna cotta with nutcrunch

Chocolate panna cotta: soak the gelatin magazine in ice cold water.

Cut the vanilla pod in half lengthwise and scrape out the marrow.

Put the cream, sugar, vanilla energy and the stick in a saucepan and bring gently to the boil while stirring.

Remove the pan from the heat as soon as it boils and remove the vanilla pod. Add the chocolate and let it melt while stirring. Then add the squeezed gelatin and stir well.

Sift the mixture into a measuring cup and let it cool briefly.

Place 4 glasses diagonally on a baking sheet that fits in the refrigerator (eg by using egg boxes or cupcake forms to tilt them). Pour the chocolate panna cotta into the glasses and let it set in the fridge for 2 hours.

Pistachio Panna Cotta: Soak the two sheets of gelatin in ice cold water.

Heat the cream and sugar while stirring in a saucepan until the net boils.

Add the squeezed gelatin and stir well, followed by the pistachio paste. Mix the mixture with a hand blender for a smooth structure and sieve it in a measuring cup.

Allow to cool and set the glasses upright when the chocolate is low. Pour the pistachio panna cotta on the chocolate layer and let it set in the fridge for 2 hours.

Chocolate-nut crunch: Finely chop all the ingredients for the crunch into a food processor.

Keep the crunch in an airtight container until you start serving.

Finish: Serve the panna cotta with a spoon of nut crunch on it, a sprig of mint and a slice of mandarin or orange. Edible flowers give an extra festive touch.