Dessert

Rosewater Panna Cotta with Candied Pistachios & Pomegranate Gel

Name: Rosewater Panna Cotta with Candied Pistachios & Pomegranate Gel
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; 3 tbsp honey; 2 tbsp rosewater (food-grade); 1/4 tsp gelatin powder (or 1/4 tsp agar powder for vegetarian); 2 tbsp water (cold, for blooming gelatin); 1/2 cup pomegranate juice; 2 tbsp honey (for gel); 1/4 tsp gelatin (for gel); 1 tbsp water (cold, for gel gelatin); 1/3 cup shelled pistachios, roughly chopped; 2 tbsp sugar; 1 tbsp butter; 1 tbsp pomegranate arils (for garnish); 1 tsp dried rose petals (optional, edible)

A delicate, perfumed panna cotta infused with floral rosewater, topped with crunchy candied pistachios and a glossy pomegranate gel that bursts with tart-sweet juice. A light, elegant finish to a summer Lebanese feast.

895cal 20gprotein 78gcarbs 60gfat 10min prep 8min cook 2serves

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