Orange Blossom Honey Panna Cotta with Pistachio Crumble

Steps

1. 1

   Place gelatin sheets in a bowl of cold water to soften for about 10 minutes.

2. 2

   In a saucepan, combine heavy cream, whole milk, granulated sugar, and orange blossom honey. Heat over medium heat until the sugar dissolves and mixture is hot but not boiling.

3. 3

   Remove the gelatin sheets from water, squeeze out excess water, and stir them into the hot cream mixture until completely dissolved.

4. 4

   Pour the mixture through a fine sieve into a clean bowl to remove any lumps.

5. 5

   Divide the mixture evenly into 4 serving glasses or ramekins. Cool to room temperature, then refrigerate for at least 4 hours or until set.

6. 6

   Meanwhile, prepare the pistachio crumble: Preheat oven to 350°F (175°C). In a bowl, combine chopped pistachios, all-purpose flour, powdered sugar, and cold cubed butter. Rub the butter into the dry ingredients with fingers until mixture resembles coarse crumbs.

7. 7

   Spread the crumble mixture on a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden and fragrant. Let cool.

8. 8

   Once panna cotta is set, sprinkle pistachio crumble on top just before serving for a crunchy contrast.