PANNA COTTAWITH SALTED PISTACHIO CREAM

This is a great alternative to a Christmas pudding – and it can all be made in advance.

Serves 8

● 4 x 2g gelatine leaves

● 700ml (1¼pt) double cream

● 200ml (7fl oz) whole milk

● 1 vanilla pod

● 225g (8oz) caster sugar

For the salted pistachio cream

● 130g (4¾oz) shelled pistachios

● 30g (1oz) butter, plus extra for greasing

● ¼tsp flaked sea salt

● 80g (3oz) caster sugar

● 300ml (½pt) double cream

Soak the gelatine in a bowl of cold water for 5 minutes.

Meanwhile, pour the cream and milk into a pan, add the vanilla pod and sugar and warm over a medium-low heat until the sugar has dissolved. Bring up to a simmer, then take off the heat. Take out the pod, split and scrape the seeds into the milk mixture.

Drain the gelatine, squeeze out any water and stir into the mixture until dissolved.

Divide between 8 small glasses or cups. Cool, then chill for at least 4 hours or overnight.

Toast 100g (3½oz) pistachios in a dry pan over a medium heat. Roughly chop. Butter a shallow baking tray and scatter the nuts and sea salt over it.

Put the 30g (1oz) butter into a heavy-based pan with the sugar. Add 3tbsp water. Heat gently until the sugar has dissolved. Increase the heat and boil for 5 minutes, until the mixture turns deep golden brown. Quickly pour the caramel over the nuts, then leave

This recipe will make more pistachio brittle than you’ll need, so keep the rest to sprinkle over ice creams or cakes. to cool and harden. When hard, break up with a rolling pin and blitz in a food processor into a very coarse ‘powder’. Fold about 80g (3oz) of the pistachio powder into the cream. Roughly chop the remaining untoasted nuts. When you’re ready to eat, unmould the panna cottas and sprinkle with the chopped nuts. Serve with the salted pistachio cream.

To feed the cake, skewer holes and add a few teaspoons of brandy, sherry, port or rum several times a week. If making at short notice, feed once when cold, before marzipaning.