Sweet treats

Pistachio and rose panna cotta recipe

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Serve up a showstopping dinner party pudding with our panna cotta recipe. Topped with a vibrant smattering of dried petals and pistachio, this delicate panna cotta is flavoured with fragrant rose and served with sweet cubes of Turkish delight.

Rose is one of our go-to flavours to enjoy in the warmer months. Plus, dried rose petals make for a beautiful decoration when sprinkled over as a final flourish.
There are few better pairings of flavours than rose with pistachio. What’s more pistachios are an excellent source of healthy fats and protein. They also contain a number of antioxidants – vital for helping to mop up damaging free radical molecules in our cells.

For a rich topping, we love to add shards of dark chocolate. When choosing the chocolate for your topping on your panna cotta, opt for one that’s at least 70% cocoa solids. This will help you to glean the most wellbeing benefits.

Looking for Rosewater? Liz loves this one by Steenbergs. If you’re not keen on the floral aroma of rose, you can substitute lemon, almond or vanilla extract, or even orange blossom water.

Discover more delicious recipes from Liz Earle Wellbeing

Ingredients

  • 2 leaves gelatine (or veggie substitute)
  • 250ml double cream
  • 50ml milk
  • 50g golden caster sugar
  • 1 tsp rose water
  • Pinch of saffron
  • Few drops of natural pink food colouring
  • Butter to grease
  • 15g pistachios, crushed into a powder*
  • Rose petals to decorate
  • Square of Turkish delights, cut into very small cubes
  • Bar of dark chocolate (85% cacao)

*Use a pestle and mortar

    Method

    1. Soak the gelatine in cold water for ten minutes.
    2. Bring the cream, milk and sugar up to the boil in a saucepan, stir well and then turn off the heat. Add the rose water and saffron, and whisk in. Remove from the heat. Squeeze the gelatine dry and add to the cream mixture. Whisk in along with the pink food colouring.
    3. Grease two dariole moulds with butter and sprinkle each with the crushed pistachios, leaving some for garnish. Fill with the panna cotta, then chill in fridge until set. This should take about two hours.
    4. To serve, gently heat the outside of the dariole moulds by briefly dipping the base of each into a bowl of hot water.
    5. Turn out on to a plate, top with a little extra chopped pistachio, rose petals and Turkish delight cubes. Then, using a sharp knife, carefully scrape shards of chocolate onto each.