Description

Silky smooth pistachio-infused panna cotta topped with crushed roasted pistachios and dried rose petals — a luxurious, lightly sweetened dessert with a delicate nutty elegance.

Ingredients

Units Scale

2 cups heavy cream
1/2 cup whole milk
1/3 cup sugar
1/2 teaspoon vanilla extract
1/3 cup finely ground pistachios
2 teaspoons gelatin powder
3 tablespoons cold water
2 tablespoons chopped roasted pistachios (for garnish)
Dried edible rose petals (optional, for garnish)

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Instructions

In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
In a saucepan, heat cream, milk, sugar, and ground pistachios over medium heat. Stir until sugar dissolves, then bring just to a simmer.
Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
Strain the mixture through a fine sieve into a pouring jug to remove coarse pistachio bits for a smoother texture.
Pour into molds or ramekins and refrigerate for at least 4 hours or until set.
To serve, unmold onto a plate and top with crushed pistachios and rose petals.

Notes

For a vegetarian version, substitute gelatin with agar-agar (adjust quantity as per package instructions).
Straining the mixture ensures a silky texture.
Panna cotta can be made a day in advance and kept refrigerated until serving.

Nutrition

Serving Size: 1 ramekin
Calories: 310
Sugar: 14g
Sodium: 30mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg