Panna cotta with caramelized pineapple and pistachios

FOR THE PANNA COTTA

1. In a saucepan, add OLYMPOS Almond Drink, keeping a small quantity, the sugar, the cinnamon, the salt and bring to a boil, stirring.
2. In a bowl, dissolve the corn flour with the remaining OLYMPOS Almond Drink.
3. Gradually add the corn flour mixture in the saucepan, mixing with a hand whisk.
4. Bring the mixture to a boil, remove from heat and transfer to a jug.
5. Divide the mixture into utensils of your liking, in portions of 120 gr.
6. Place the utensils in the refrigerator until the panna cotta thickens, for at least 4 hours.
7. Unmold the panna cottas in a plate and garnish with the caramelized pineapple, the pistachios and the grated chocolate couverture.

FOR THE CARAMELIZED PINEAPPLE

1. Heat a frying pan over high heat, add the pineapple and saute until all the pieces are roasted evenly, for about 2 to 3 minutes.
2. Pour the sugar και stir with a ladle until the pineapple caramelizes.
3. Deglaze with the rum, add the water and cook for about 2 more minutes.
4. Lower the heat to minimum and add lemon zest and juice.

*TIP:
Add a little olive oil to the panna cotta cream, after thickening and removing it from heat. It gives the cream an oilier and finer flavour.
Serve the panna cotta in molds if you want to unmold on a plate or in bowls if you want to eat it from the bowl.