Rose-Kissed Pistachio Panna Cotta with Pomegranate Jewels

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup shelled unsalted pistachios
• 1/2 cup granulated sugar
• 1 1/2 teaspoons powdered gelatin
• 2 tablespoons cold water
• 1 teaspoon rosewater (or to taste)
• 1 teaspoon pure vanilla extract
• Small pinch of salt
• 1/2 cup pomegranate arils (seeds)
• 2 tablespoons chopped pistachios
• Edible dried rose petals (optional)

Method

1. Combine cream, milk, pistachios, and sugar in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat and let steep for 20 minutes.
2. Meanwhile, sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
3. Strain the pistachio mixture through a fine mesh sieve, pressing on solids to extract as much flavor as possible. Return the strained liquid to the saucepan and gently rewarm until just steaming.
4. Remove from heat. Stir in bloomed gelatin until fully dissolved. Add rosewater, vanilla, and a pinch of salt. Taste and adjust rosewater as desired.
5. Pour the mixture into 4 lightly greased ramekins or heart-shaped silicone molds. Let cool to room temperature, then refrigerate at least 4 hours, or overnight, until set.
6. To serve, run a thin knife around the edge of each panna cotta and invert onto plates, or serve directly in the ramekins. Top with pomegranate arils, chopped pistachios, and a sprinkle of edible rose petals if using.