Bring the cream to the boil and dissolve the Fabbri gelatine powder in it. Leave to cool slightly and then stir in the Top Amarena. Spoon into single-portion moulds and refrigerate until set.
In a bowl, cream the cold butter together with the flour, sugar and cocoa. Add the whole pistachios to the mixture.
Place the crumbled mixture on a baking tray lined with baking paper and bake at 180°C for approx. 15 minutes.
Serve the panna cotta with the cocoa crumble, garnish with whole Amarena Fabbri and a few sprigs