Dessert

Pomegranate & Rose Water Panna Cotta with Burnt Honey Tuile, Candied Citrus & Pistachio Dust

Name: Pomegranate & Rose Water Panna Cotta with Burnt Honey Tuile, Candied Citrus & Pistachio Dust
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 2 servings
Ingredients: 400ml heavy cream; 100ml whole milk; 1 tsp rose water; ¼ tsp cardamom seeds, finely ground; 1 gelatin sheet (or ¼ tsp powdered gelatin); 200ml pomegranate juice; 1 tbsp honey; 1 tbsp lemon juice; Salt to taste; 2 tbsp honey (for tuile); 1 tbsp butter (for tuile); 2 tbsp sliced almonds; Fleur de sel; 2 tbsp candied lemon peel, thinly sliced; 2 tbsp candied orange peel, thinly sliced; 3 tbsp roasted pistachios, finely ground; Micro purple flowers for garnish (optional)

A delicate rose-water-infused panna cotta set with pomegranate juice reduction for subtle tartness and dusty mauve hue, crowned with a shatteringly crisp burnt honey tuile that's almost bitter-sweet, surrounded by candied lemon and orange peel, and finished with a whisper of ground pistachios that bridges the dessert's aromatic complexity.

1096calper serving 13gprotein 67gcarbs 91gfat 18min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this