This delicious dessert made with raspberries and pistachio oil is a new version of the Italian panna cotta, i.e. milk pudding. We have not changed the basic recipe but with the addition of these 2 ingredients we have managed to create an entirely new world of flavors.
Cut the vanilla stick in half and scrape out the inside. At medium heat, bring it to a boil together with the milk and the cream. When it has come to a boil, remove it from the fire.
Mix the gelatin powder with the sugar and then blend it with the vanilla liquid, stirring it continuously.
Place a few raspberries in each glass and then pour on it the prepared milk pudding through a sifter. At this stage, it is still very thin in consistency. It takes about 6 hours in the fridge to solidify.
To serve, sprinkle on the pistachio oil and decorate it with raspberries and mint leaves.