Photo by Marcus Nilsson
Inspired by falooda, an Indian milkshake often made with pistachios, raisins, and crunchy noodles, this unconventional panna cotta uses tangy yogurt in the base, which helps offset the sweetness of the rose syrup.
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- 8 servings
- ½ cup raw pistachios
- 1 envelope unflavored powdered gelatin (about 2½ tsp.)
- 1½ cups plain Greek yogurt
- 1 Tbsp. rose syrup
- 1¼ cups heavy cream, divided
- ½ cup sugar
- 1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)
- ½ cup golden raisins
- Blackberries (for serving; optional)
- 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.
- Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
- Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ 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.
- 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.
- If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
- To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
- Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.
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