pistachio panna cotta

INGREDIENTS

raw shelled pistachios flaky sea salt vanilla bean paste + extract unflavored gelatin water heavy cream whole milk granulated sugar edible dried rose petals (optional) FANCIFULEATS.COM FULL RECIPE

Make pistachio butter by blending the pistachios in a food processor until pasty.

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Add the pistachio butter to the cream mixture then bring to a simmer. Once heated, whisk in the gelatin.

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Divide into 6 serving glasses and cool to room temperature.

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Chill in the fridge for at least 2 hours to set.

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Top with chopped pistachios and edible dried rose petals.

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An easy, elegant dessert that's sure to impress!

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