Dessert

Rose Petal & Pistachio Panna Cotta with Pomegranate Syrup & Crispy Phyllo

Name: Rose Petal & Pistachio Panna Cotta with Pomegranate Syrup & Crispy Phyllo
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ¼ cup rose water; 1 tbsp dried edible rose petals, plus more for garnish; ½ cup shelled unsalted pistachios; 1 gelatin sheet (or ¼ tsp powdered gelatin); 3 tbsp cold water; 3 tbsp honey; Pinch of sea salt; ½ cup pomegranate juice (fresh-pressed); 2 tbsp pomegranate molasses; 1 tbsp honey (for syrup); 3 sheets phyllo dough; 2 tbsp melted ghee or clarified butter; 1 tbsp pistachios, roughly chopped (for garnish); Pinch of Aleppo pepper flakes

Luxuriously creamy rose-infused panna cotta delicately scented with pistachio, topped with a glossy ruby pomegranate reduction, candied rose petals, toasted pistachio brittle, and shards of crispy phyllo. It's floral, nutty, tart, and crunchy—a sophisticated finish that tastes like a Lebanese garden.

530cal 8gprotein 41gcarbs 39gfat 20min prep 18min cook 4serves

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