This Rose Water and Pistachio Panna Cotta is a light and refreshing dessert that is perfect for any occasion. The rose water gives the panna cotta a delicate floral flavor, while the pistachios add a nutty crunch. This dessert is easy to make and can be made ahead of time, making it a great option for busy weeknights or special occasions.
Panna cotta is a classic Italian dessert that is made with cream, milk, and sugar. It is thickened with gelatin and then chilled until set. Panna cotta can be flavored with a variety of ingredients, such as vanilla, chocolate, or fruit. This Rose Water and Pistachio Panna Cotta is a variation on the classic recipe that uses rose water and pistachios to give it a unique flavor.
Rose water is a fragrant water that is made by distilling rose petals. It has a delicate floral flavor that is often used in Middle Eastern and Indian cuisine. Pistachios are a type of nut that is native to Central Asia. They have a nutty flavor and a slightly sweet taste.
I first came up with the idea for this Rose Water and Pistachio Panna Cotta when I was looking for a dessert to serve at a dinner party. I wanted to make something that was both light and refreshing, but also flavorful and elegant. I decided to use rose water and pistachios because I thought they would pair well together and create a unique flavor.
The first time I made this panna cotta, I was very pleased with the results. The panna cotta was light and fluffy, and the rose water and pistachios gave it a delicate and flavorful taste. My guests loved it, and I have since made it many times for both special occasions and everyday meals.
Prep time: 15 | Cook time: 0 | Serves: 6
Ingredients
1 cup heavy cream
1/2 cup almond milk
1/4 cup rose water
1/4 cup sugar
2 teaspoons unflavored gelatin
1/4 cup cold water
1/4 cup chopped pistachios
Instructions
In a medium saucepan, combine the heavy cream, almond milk, rose water, and sugar.
Bring to a simmer over medium heat, stirring constantly.
Remove from heat and stir in the gelatin until dissolved.
Pour the mixture into six ramekins or molds.
Refrigerate for at least 4 hours, or overnight.
Before serving, dip the ramekins in hot water for a few seconds to loosen the panna cotta.
Invert onto plates and top with pistachios.
Why It Works
The combination of rose water and pistachios gives this panna cotta a unique and flavorful taste.
The gelatin thickens the panna cotta and gives it a smooth and creamy texture.
Chilling the panna cotta for at least 4 hours allows it to set properly and develop its full flavor.