Dessert

Roasted Apricot & Pistachio Panna Cotta with Burnt Honey Crisp & Candied Lemon

Name: Roasted Apricot & Pistachio Panna Cotta with Burnt Honey Crisp & Candied Lemon
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: ¾ cup heavy cream; ¼ cup whole milk; 1 vanilla bean (or 1 teaspoon paste); ¼ teaspoon salt; 1 teaspoon gelatin powder (unflavored); 2 tablespoons cold water; 1 cup fresh apricot juice (or 1 cup roasted apricots blended smooth and strained); 3 tablespoons honey; 6 ripe apricots (about 450g), halved & pitted; 1 tablespoon honey (for roasting apricots); ¼ teaspoon ground cardamom; ¼ cup raw pistachios (shelled, unsalted); 3 tablespoons honey (for brittle); 2 tablespoons sesame seeds; Pinch of fleur de sel; 1 preserved lemon (or zest of 1 fresh lemon), thinly sliced & candied; Edible flowers (optional: cornflowers or calendula)

A refined summer dessert: apricot-perfumed panna cotta, quivering on the spoon, resting on a bed of roasted apricot compote. Crowned with shattered burnt honey and sesame brittle, candied lemon peel, and a scatter of roasted pistachio dust. Each spoonful yields silken cream, jammy fruit, and shattering crunch.

842calper serving 14gprotein 106gcarbs 46gfat 30min prep 45min 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