Pistachio Panna Cotta with Lemon Candied Pistachios
Looking for a light and refreshing dessert to impress your guests? One that can be made ahead of time allowing you to look like the host of the year? A vegan recipe that boasts an intriguing combination of flavors and textures? Well, please look no further.
Pistachios have a distinct sweet and nutty flavor with a slightly earthy undertone. Their subtle richness and butteriness is enhanced when roasted or toasted. This recipe uses pistachios in two forms, which brings all these flavors to the fore. By adding a lemony zing and a slightly salty zap we create contrast and delight our taste buds.
INGREDIENTS
Pistachio Panna Cotta
28 fl oz (1 bottle) Three Trees Pistachio Milk
2 tsp agar-agar powder OR 2 Tbsp agar-agar flakes
¼ c (55g) sugar
¼ tsp salt
Lemon Candied Pistachios
¼ c (35g) pistachios, roughly chopped
1 Tbsp honey or maple syrup
1 small lemon, zested
Big pinch of Maldon salt
DIRECTIONS
Pistachio Panna Cotta
Combine milk and agar agar in a medium saucepan over medium heat. Cover and bring to a boil. Reduce to a simmer and continue to cook for 5 more minutes to ensure that agar agar is completely dissolved.
Add sugar and salt and mix until dissolved. Remove from heat.
Pour mixture into individual heatproof molds.
Place into the refrigerator to cool for at least 1 hour, until completely set. This may take longer depending on the size of the mold.
Garnish with Lemon Candied Pistachios (recipe follows) and serve.
Lemon Candied Pistachios
Heat the oven to 350°F (175°C).
In a small bowl mix pistachios, honey or maple syrup, zest and salt. Transfer to a parchment lined baking sheet and bake for 8-10 minutes, until lightly browned and fragrant. Set aside to cool and crisp.
Once completely cool, break apart and garnish panna cotta.
Serves: 6-12 depending on the size of molds you are using