Soak the 3 gelatine leaves in cold water for 10 minutes.
Heat the cream, milk, sugar and pistachio paste in a saucepan. Once heated through, squeeze the gelatine of excess water and stir it into the warm cream until melted. Add the pistachio extract then pour into serving glasses.
Cool for 15 minutes then chill in the fridge for at least 2 hours.
Strawberry Coulis
Just before the creams are set, prepare the coulis. Soak the gelatine in cold water for 10 minutes. Whizz together the strawberries and sugar in a blender or food processor. Microwave 3 tablespoon on high for 30 seconds, and melt in the gelatine (squeezed of excess water).
Set aside to cool and when the creams are set, pour on the coulis and continue to chill in the fridge for at least another 30 minutes.
Notes
If you don't have pistachio paste, make your own: whizz up 100g (3.5oz) unsalted pistachios in a grinder. Mix together with 30g (1oz) ground almonds, 50g (1.75oz) suga, 2-3 drops of pistachio or almond extract and a tablespoon of water.For equivalents in the USA, UK and France, see my list of cooking/baking terms.
Keyword pistachio panna cotta recipe, strawberry pistachio