THE PISTACHIO CHAPTER
Pistachio & Rose Panna Cotta
Italian panna cotta meets the Persian affinity for pistachio and rose, served in clear, faceted glass.
The method
- Sprinkle gelatin onto the cold water and leave for 10 minutes. Gently warm cream, milk and sugar until dissolved; do not boil.
- Remove from the heat. Stir in softened gelatin until dissolved, then whisk in pistachio paste. Add rosewater and strain if necessary.
- Cool briefly, stirring occasionally. Divide between four heat-safe dessert glasses and refrigerate for 4-6 hours until softly set.
- Finish with chopped pistachios and a few edible rose petals immediately before serving.
Sources & inspiration
Original SHAHDORÉ interpretation; not an exact reproduction or a claim of endorsement.