Rose and Yogurt Panna Cotta
A delicate Italian-inspired dessert combining creamy Greek yogurt with fragrant rose syrup, topped with pistachios, golden raisins, and optional blackberries. This elegant panna cotta offers a perfect balance of floral and creamy flavors.
Ingredients
- •½ cup raw pistachios
- •2½ tsp unflavored powdered gelatin
- •1½ cups plain Greek yogurt
- •1 Tbsp rose syrup
- •1¼ cups heavy cream
- •½ cup sugar
- •1 Tbsp basil seeds
- •½ cup golden raisins
- •¼ cup blackberries
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then coarsely chop. Set nuts aside.
9 min
- 2.
Whisk gelatin with 1/4 cup water in a small bowl to combine. Let sit 15 minutes.
15 min
- 3.
Mix yogurt, rose syrup, and 1/2 cup cream in a medium bowl to combine. Heat sugar and remaining 3/4 cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
5 min
- 4.
Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you'd like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
120 min
- 5.
If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
10 min
- 6.
To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
5 min
- 7.
Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.
