Description
Indulging in a dessert that marries ethereal flavors and charming aesthetics is always a rewarding experience.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 teaspoons rose water
- 1/2 teaspoon vanilla extract
- 1/2 cup finely ground pistachios
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- Raspberry Center:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Start by blooming your gelatin. Place the powdered gelatin in a small bowl and sprinkle it over the cold water. Allow it to sit undisturbed for about 5 minutes.
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until it becomes steaming but not boiling.
- Once your cream mixture is steaming, remove it from the heat. Stir in the finely ground pistachios, rose water, and vanilla extract.
- With the cream mixture off the heat, add the bloomed gelatin. Whisk vigorously until the gelatin is completely dissolved.
- To achieve the ultimate silky texture, strain the cream mixture through a fine-mesh sieve into a large bowl.
- While the panna cotta mixture cools slightly, prepare the raspberry center.
- Pour the panna cotta mixture halfway into the silicone dome molds. Use a spoon to create a small indentation in the center of each dome.
- Carefully place the molds in the refrigerator and allow them to set for at least 4 hours, preferably overnight.
- When ready to serve, gently run your fingers around the edge of the silicone molds to loosen the panna cotta.
Notes
Be cautious when heating the cream to avoid boiling, as high temperatures can cause it to curdle.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 80 mg
- Protein: 5 g