Appetizers
Rosewater Panna Cotta with Pistachio Crumble and Honey Tuile
⏱ 50 minutes
🍽 4 people
👁 10 views
Ingredients
- - 1 cup heavy cream
- - 1/2 cup granulated sugar
- - 1 tsp kosher salt
- - 1 tsp rosewater
- - 8 oz mascarpone cheese
- - 1 cup pistachio meal
- - 1/4 cup confectioner's sugar
- - 1 tsp ground cinnamon
- - 1/2 tsp vanilla extract
- - 1 cup honey
- - 1/2 cup unsalted butter, softened
Preparation Steps
- Step 1: Preheat oven to 350°F (180°C). Line an 8x8-inch baking sheet with parchment paper.
- Step 2: In a medium saucepan, whisk together cream, sugar, and salt. Cook over medium heat until the mixture reaches 170°F (77°C)
- Step 3: Remove the mixture from heat and stir in rosewater and mascarpone cheese until smooth. Let cool to room temperature.
- Step 4: Transfer the cooled cream mixture to a baking dish and refrigerate for at least 2 hours, or overnight.
- Step 5: In a small bowl, mix together pistachio meal, confectioner's sugar, and cinnamon.
- Step 6: Top the chilled cream mixture with the pistachio crumble. Bake in preheated oven for 20-25 minutes, or until golden brown.
- Step 7: Prepare the honey tuile by whisking together honey and vanilla extract in a small saucepan over low heat. Brush the mixture onto the sides of the baking dish.
- Step 8: Cut the panna cotta into squares and serve with honey tuile on top.
