EU
Pistachio Rose Panna Cotta
There’s nothing quite like a luxurious and delicate panna cotta, and it’s easier to make than it looks. Soft and sweet, with pistachios adding just the right amount of salt and crunch to round out the flavor. The rose petal topping makes this a beautiful dessert to pair with a romantic meal. By @reddyseteat
- Serves:6
- Time: Prep 30 min. + 6 hours to set
INGREDIENTS
- 1 c whole milk
- 1 tbsp Great Lakes Gelatin® Co. Unflavored Beef Gelatin
- 3 c whipping cream
- 1/3 c honey
- 1 tbsp granulated sugar
- Pinch salt
- 1 tsp rose essence
- 1 tbsp dried rose petals
- 1 tbsp pistachios, crushed
DIRECTIONS
- Pour milk in heavy saucepan and sprinkle gelatin in a single layer. Let sit and thicken for 5 min
- On medium heat, stir milk + gelatin mixture just until gelatin dissolves - do NOT boil
- Add cream, honey, sugar, and salt - stir until sugar dissolves
- Stir in rose essence and remove pan from heat
- Pour mixture into 6 ramekins and cool slightly at room temp
- Refrigerate panna cotta until set (6 hr or overnight)
- Top with rose petals and pistachios before serving
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