Raspberry panna cotta | Sorbet and mousse recipe

Ingredients

• 1 package of gelatin
• 30 ml (2 tablespoons) of water
• 375 ml (1 1/2 cup) of 35% cream
• 375 ml (1 1/2 cup) of 2% milk
• 125 ml (1/2 cup) of sugar
• Zest of a half a lemon
• 45 ml (3 tablespoons) of flour
• 45 ml (3 tablespoons) of brown sugar
• 30 ml (2 tablespoons) of unsalted butter, softened
• 60 ml (1/4 cup) finely chopped pistachios
• Pinch of fleur de sel
• 250 ml (1 cup) of fresh raspberries
• White chocolate shavings, up to taste
• Lemon zest