Delight in a creamy panna cotta with coconut milk, topped with crunchy Aegina pistachios. A light, exotic dessert with a Greek twist.
- Add cold water to a bowl and place the gelatines in it to soak.
- In a small saucepan, add the Oriental Express Coconut Milk with the sugar and put it on the heat.
- Heat the mixture and add the gelatines, stirring until they melt.
- Remove from the heat and add the cream.
- Serve in glass glasses and allow to cool before refrigerating.
- In a non-stick pan, add the brown sugar and the Aegina nuts and mix.
- Once caramelized, spread them on a plate until they cool before placing them in the refrigerator.
- When the caramelized peanuts have cooled, add the amount of your choice to the pancakes.
- Enjoy!
