Dessert

Rose & Pistachio Panna Cotta with Pomegranate Syrup & Crispy Phyllo

Name: Rose & Pistachio Panna Cotta with Pomegranate Syrup & Crispy Phyllo
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 200ml heavy cream; 100ml whole milk; ¼ teaspoon powdered gelatin (or ¾ teaspoon sheets); 2 tablespoons water (for blooming gelatin); ¼ cup roasted unsalted pistachios, finely ground; ¼ teaspoon rose water; 1 tablespoon honey; ¼ teaspoon fleur de sel; 2 sheets phyllo dough; 1 tablespoon melted ghee or clarified butter; 1 teaspoon superfine sugar; 3 tablespoons pomegranate molasses; 2 tablespoons water; 1 teaspoon honey (for pomegranate syrup); ¼ cup pomegranate arils; 1 teaspoon fresh pistachio slivers for garnish

A delicate panna cotta infused with rose water and ground pistachio is set until silken and trembling. It's unmolded onto a small pool of glossy pomegranate reduction (pomegranate molasses simmered until syrupy), then crowned with crispy, shattered phyllo sheets and a cascade of pomegranate arils. Every spoonful is perfumed, nutty, and cut through with tart-sweet fruit.

745cal 16gprotein 50gcarbs 55gfat 20min prep 18min cook 2serves

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