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)
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 richer flavor, lightly toast the pistachios before grinding.
- Do not boil the cream mixture—just bring it to a simmer.
- Use food-grade rose petals for a safe, elegant garnish.
- Panna cotta can be made a day in advance and kept chilled until serving.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 320
- Sugar: 18g
- Sodium: 40mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
