Dessert

Orange Blossom & Pistachio Panna Cotta with Candied Blood Orange Peel, Pomegranate Syrup & Toasted Pistachio Brittle

Name: Orange Blossom & Pistachio Panna Cotta with Candied Blood Orange Peel, Pomegranate Syrup & Toasted Pistachio Brittle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200 ml heavy cream (36% fat); 100 ml whole milk; 60 g shelled roasted pistachios, finely ground; 15 ml orange blossom water; 30 g caster sugar; 2.5 g gelatin powder (or 1 leaf); 30 ml cold water (for blooming gelatin); 2 blood oranges (for peel and juice); 100 g caster sugar (for candied peel); 100 ml water (for candying); 60 ml pomegranate molasses; 40 g honey; 100 g caster sugar (for pistachio brittle); 60 g roasted pistachios, roughly chopped; 30 g unsalted butter; Fleur de sel; Pomegranate arils for garnish

A cloud of orange blossom and pistachio panna cotta, set gently with gelatin, sits atop a pool of deep pomegranate syrup. Candied blood orange peel strips provide jewel-like brightness and chew. Shards of toasted pistachio brittle add crispy, nutty textural counterpoint. The result is elegant, Middle Eastern-inspired, and utterly sophisticated.

1316cal 42gprotein 140gcarbs 101gfat 20min prep 25min cook 2serves

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