Moroccan Delight – Rosewater Panna Cotta with Pistachio Crumble

Allergens

Nuts (Pistachios)

Ingredients

• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon rosewater
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 cup pistachios, finely chopped
• 1/4 cup granulated sugar
• 1 pinch of salt

Instructions

1. In a saucepan, combine the heavy cream and 1/3 cup granulated sugar over low heat. Stir until the sugar dissolves.
2. Remove from heat, add 1 teaspoon of rosewater and mix well.
3. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
4. Add the bloomed gelatin to the cream mixture, stirring until fully incorporated.
5. Pour the mixture into four ramekins or dessert cups and refrigerate them for at least 4 hours or overnight to set.
6. Preheat oven to 350°F (175°C). In a medium bowl, combine the pistachios, 1/4 cup granulated sugar, and a pinch of salt.
7. Spread the mixture on a baking sheet lined with parchment paper and bake for 12 15 minutes, or until golden brown. Remove from oven and let it cool.
8. Once cooled, break the pistachio crumble into small pieces and set aside.

Chef’s Insight

For an extra touch, drizzle the Panna Cotta with a bit of rosewater syrup before serving.

Notes

Ensure the gelatin is fully dissolved before adding it to the cream mixture. - To bloom the gelatin, it must be combined with cold water and allowed to sit for at least 5 minutes.