Directions

1. Pour half the milk into a heat proof jug that is at least 1 litre in volume. Stir in the gelatine and set aside, it will dissolve and bloom within 10 minutes.
2. In the meantime, in a medium saucepan, pour in the rest of the milk and the cream. Add the sugar and vanilla extract then combine.
3. Heat the saucepan on a low heat and stir until the mixture starts to gently bubble, then take it straight off the heat.
4. Stir in the Lime Powder.
5. Leave the saucepan to cool for 5 minutes. Pour the mixture from the saucepan into the jug of milk with the bloomed gelatine. Whisk it for several minutes to ensure the gelatine has fully dissolved. Run the mixture through a strainer and back into the saucepan to remove the small Black Lime Powder pieces.
6. Sit the saucepan in cold water for 15 minutes for it to cool down and thicken up, stir occasionally.
7. In the meantime, lightly grease 8 panna cotta moulds. Once the mixture has cooled, divide it evenly into the moulds.
8. Cover with plastic wrap and place in to the fridge to set for at least 4 hours.
9. To make the pistachio toffee crumb, first lay out a piece of baking paper about 30cm long and set it aside on the bench for later.
10. Put the sugar and water in a medium saucepan and stir it together so all the sugar granules become damp. The wet sugar will probably be unevenly spread at the bottom of the pan, this is ok. Do not stir during initial heating of the sugar or it may crystallise.
11. Put the saucepan on a low to medium heat and patiently wait for the sugar to dissolve.
12. Once all the sugar dissolves it will eventually start to bubble clear bubbles and then the bubbles will grow larger at a moderate pace.
13. You can tilt the saucepan to even the contents out but don’t stir yet. If it starts to rapidly bubble, turn it down. Leave the saucepan to continue to bubble, the bubbles will start to become light brown. You can start stirring it intermittently now so that it doesn’t start to burn.
14. Let it become slightly golden then remove it from the heat.
15. Let the hot toffee sit in the saucepan for a minute so the toffee doesn’t splatter at you when pouring it.
16. With the saucepan away from you, pour the toffee into the centre of the baking paper.
17. Lift the baking paper up and tilt it around so the toffee spreads thinly around the paper.
18. Sprinkle the pistachio pieces all over the toffee while it is hot and sticky then use a spatula to press the pistachios down so they stick.
19. Leave it to cool until it has become solid enough to transfer to the freezer to rapidly cool.
20. It is ready once it is hard and crunchy, leave it in the freezer until ready to use.
21. Once the panna cotta are set then use a sharp thin knife and slide it around the top of the panna cotta mould. Tip the mould over onto your serving plate. If it won’t come out, run hot water around the base of the moulds then give it a jiggle. Chop the toffee into crumbs and sprinkle over the panna cotta.