Raspberry Panna Cotta with Pistachio Crust and Caramel Sauce

Raspberry Panna Cotta with Pistachio Crust and Caramel Sauce

Servings: 8-10

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios
• 1 tbsp honey
• 1 tbsp unsalted butter, melted
• Caramel sauce (see below for recipe)

Pistachio Crust

• 1/4 cup chopped pistachios
• 2 tbsp granulated sugar
• 1 tsp salt

Caramel Sauce

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp unsalted butter
• 1 tsp sea salt

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, whisk together the chopped pistachios, granulated sugar, and salt.
3. Add the melted butter to the bowl and stir until combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 15-20 minutes or until lightly browned.
6. In a separate medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract.
7. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
8. Remove from heat and stir in the fresh raspberries.
9. Pour the panna cotta mixture into the prepared springform pan over the pistachio crust.
10. Refrigerate for at least 4 hours or overnight until set.
11. Drizzle with caramel sauce before serving.

Caramel Sauce

1. In a small saucepan, combine the heavy cream and granulated sugar.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
3. Remove from heat and whisk in the unsalted butter and sea salt until combined.
4. Allow to cool before using.

Tips

• Make sure to chill the panna cotta in the refrigerator for at least 4 hours or overnight to ensure it sets properly.
• Don't overmix the pistachio crust, as it can become dense and lose its crunch.
• Caramel sauce can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.