Moroccan Frozen Delight: Orange Blossom Panna Cotta with Pistachio Crust

Allergens

Milk, Nuts

Ingredients

• 3. 1 cup heavy cream 4. 1/2 cup whole milk 5. 1/3 cup granulated sugar 6. 1 tablespoon orange blossom water 7. 2 teaspoons unflavored gelatin powder 8. 1/4 cup cold water 9. 1/2 cup crushed pistachios 10. 2 tablespoons melted butter 11. 3 tablespoons honey, divided 12. Pinch of salt 13. Orange zest, for garnish 14. Pistachio slivers, for garnish

Instructions

1. In a saucepan, combine heavy cream and milk. Heat over medium heat until just about to boil. Remove from heat and whisk in sugar, orange blossom water, and salt.
2. In a small bowl, mix gelatin with cold water. Let sit for 5 minutes until softened.
3. Stir the softened gelatin into the warm cream mixture until fully dissolved. Allow the mixture to cool slightly at room temperature before transferring to the refrigerator to chill for 4 hours or overnight.
4. Preheat oven to 350°F (180°C). In a bowl, mix crushed pistachios with melted butter and 2 tablespoons of honey. Press this mixture into the bottom of two ramekins or dessert cups. Bake for 10 12 minutes, or until golden brown. Allow to cool completely before transferring to the freezer to set for at least an hour.
5. Once the panna cotta has fully chilled and set, carefully remove from the refrigerator and carefully unmold onto serving plates. Drizzle with remaining honey and garnish with orange zest and pistachio slivers.

Chef’s Insight

The combination of creamy panna cotta and crunchy pistachio crust creates a delightful textural contrast that elevates this dessert to new heights.

Notes

Serve chilled with a steaming cup of Moroccan mint tea for the ultimate indulgent experience.