Dessert

Orange Blossom & Pistachio Panna Cotta with Candied Orange Peel, Crispy Phyllo Shards & Rose Syrup

Name: Orange Blossom & Pistachio Panna Cotta with Candied Orange Peel, Crispy Phyllo Shards & Rose Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ⅓ cup unsalted pistachios, raw or roasted; 1 tbsp orange blossom water; 2 tsp vanilla paste; 2 tsp gelatin powder (or 1 leaf gelatin); 3 tbsp water (for blooming gelatin); 3 tbsp honey; 1 tbsp lemon juice; Pinch of fleur de sel; 2 sheets phyllo dough; 2 tbsp ghee or clarified butter, melted; 2 tbsp sugar (for sprinkling phyllo); 3 candied orange peel strips (store-bought or home-made); For rose syrup: ¼ cup rose water, 3 tbsp honey, 1 tbsp lemon juice, pinch of cardamom; Edible gold leaf (optional, 1–2 leaves)

A whisper-light panna cotta perfumed with orange blossom water and ground pistachio, set to delicate trembling. Glossy candied orange peel provides textural contrast and sophisticated bitterness. Tissue-thin phyllo shards, baked until golden and crisp, shatter between teeth. Rose water syrup gels into a glossy pool. A finale worthy of the day's sophistication—Eastern Mediterranean elegance in a spoon.

967cal 24gprotein 65gcarbs 70gfat 30min prep 30min cook 2serves

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