Rose Panna Cotta with Pistachio Praline

Rose Panna Cotta with Pistachio Praline

ROSE PANNA COTTA 

with

PISTACHIO PRALINE

I have always loved Turkish Delight and when making regular panna cotta, decided to try adding rose water and decorating with pistachios and chocolate to give that rich, decadent taste of Turkish Delight.  This lovely, recipe is simple to make and looks just stunning when presented in glasses – ready to impress family and guests alike.  Because you’ll only use half of the batch of pistachio praline, this lovely dessert only has 4.5 net carbs per serving.  It’s simply too delicious not to try.

INGREDIENTS – For 4 Servings

For the Panna Cotta

  • 4 tsp (20g) Gelatine – or 4 leaves
  • 500ml Double Cream
  • 100ml Unsweetened Almond Milk
  • 75g Bocha Sweet granular sweetener
  • 1 tsp Vanilla Extract
  • 2 tsp Rose Water
  • Grated 100% dark chocolate to garnish
  • Culinary Rose Petals to garnish

For the Pistachio Praline

  • 100g shelled Pistachios
  • 2 tblsp cold water
  • 100g Bocha Sweet granular sweetener

METHOD

For the Panna Cotta

  • Dissolve the gelatin powder in 50ml of cold water in a small bowl 
  • Gently heat the milk, cream, sugar and vanilla in a pan until the sugar is dissolved, but the milk is still only warm, not boiling or simmering.
  • Stir into the warm cream liquid the dissolved gelatine.  Stir until well incorporated and fully dissolved, then add your rose water, to taste.
  • Remove from the heat before it becomes too hot and pour evenly into four serving glasses (or pudding moulds).
  • Place in the fridge to set.  This will take at least an hour.

For the Praline

  • Shell the pistachios and place the kernels in the centre of a heavy baking tray, lined with greaseproof paper
  • Heat the sugar and water in a heavy-bottomed pan until it is golden brown.  This will take approximately 12-15 minutes.  I find that once the sugar mixture stops boiling and the pan starts to smoke, this is when the praline mix will be ready.
  • Carefully (as this mixture is incredibly hot) pour over the nuts.  You may wish to put the baking try onto a trivet to protect your kitchen surface from the heat.
  • Allow the praline to cool enough to be able to then put it into the fridge to set thoroughly.  This will take an hour or two.  If you are impatient like me, I sometimes pop it into the freezer for half an hour.
  • Once fully chilled and brittle, break into small pieces and whizz it through a small blender to chop it into small pieces.  Don’t whizz` it too much, or you’ll end up with very sweet dust!
  • In a small bowl, mix half this praline mixture with a teaspoon of culinary rose petals and one square of dark chocolate grated into rough pieces.
  • Divide equally onto the top of each panna cotta and save the other half of the mixture in a sealed container in your fridge.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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