Boil – 1 cup heavy cream – 1/4 cup  basil, chopped – 1/4 cup  pureed pistachios –
1/2 cup sugar  – simmer 5 mins –  cool  – Strain.

Heat  – 1/2 cup milk –  3 tsp. powdered gelatin –  2 min – Back on heat  -Simmer 2 mins.

Set – Pour in Mould – Refrigrate 3-4 hrs.

Recipe for Italian Panna Cotta with of a handful of ingredients that transcribe into a beautiful and silky dessert that’s hard to resist.

Full details

via Pistachio and Basil Panna Cotta | Recipe — The Food Fanatic

******