Description
Panna cotta, which translates to “cooked cream” in Italian, is a classic Italian dessert that’s both rich and creamy. Traditionally made with cream, sugar, and gelatin, it’s a versatile dessert that can be flavored in numerous ways. Pistachio Rosewater Panna Cotta combines the luxurious, nutty flavor of pistachios with the fragrant, floral notes of rosewater, creating an elegant dessert experience. This particular version is topped with a saffron berry syrup that adds an extra layer of flavor complexity.
Ingredients
Scale
For the panna cotta:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 2 tsp powdered gelatin
- ¼ cup pistachio paste (or finely ground pistachios)
- 1½ tsp rosewater essence (adjust to taste)
- Pinch of salt
For the saffron berry topping (optional but divine):
- ½ cup strawberries
- ½ cup blueberries
- ¼ tsp saffron threads
- 2 tbsp honey
- ¼ cup water
Garnish:
- Crushed pistachios
- Dried rose petals
- White chocolate curls (optional)
Instructions
Bloom the gelatin:
- Sprinkle gelatin over ¼ cup cold water and let it sit for 5 minutes until softened.
2. Make the panna cotta base:
- In a saucepan, combine cream, milk, sugar, and salt. Heat gently until sugar dissolves—don’t boil.
- Stir in pistachio paste and rosewater.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
3. Set the panna cotta:
- Strain the mixture for extra smoothness.
- Pour into ramekins or glasses.
- Chill for at least 4 hours or overnight until set.
4. Prepare saffron berries (optional):
- Simmer berries, saffron, honey, and water for 5 minutes until syrupy.
- Cool and spoon over set panna cotta.
5. Garnish and serve:
- Top with crushed pistachios, rose petals, and white chocolate curls.
- Serve chilled.
Notes
Delicate, creamy, and lightly floral—this panna cotta is a showstopper! Garnish with crushed pistachios and dried rose petals for a stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mediterranean-inspired