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Rosewater Panna Cotta with Ricotta and Pistachios
EAT IN MY KITCHEN10Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- gelatine sheets (size 7 1/2 x 11 1/2cm / 3 x 4 1/2″ 2 1/2 sheets)
- 240 mL heavy cream
- 110 mL milk
- 1 pinch salt
- 40 grams sugar
- vanilla pod (scraped, 1)
- rosewater (quality, preferably organic 5 tablespoons, to taste)
- 50 grams ricotta
- unsalted pistachios (chopped, 1 1/2 tablespoons, for the topping)
- rose (pedals, for the topping, optionally, optional)
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