rose-chia PANNA COTTA

One of our favorite healthy desserts - it’s certainly strong enough for a man or a woman, but clearly made for couples! Thump thump!

Rose-Chia Panna Cotta

Serves: 6 to 8 | Prep, cook time:  2 Hours 

INGREDIENTS

½ cup raw pistachios

1 envelope unflavored powdered gelatin (about 2½ tsp.)

1½ cups plain Greek yogurt

2 Tbsp. rose water (available at Indian markets and Wholefoods)

1¼ cups oat milk, divided

½ raw honey

2 Tbsp, beet juice

1 Tbsp. basil seeds or chia seeds

ripe grapes

Edible flowers such as nasturtium, violets, marigold, lavender

Blackberries (for serving; optional)

TECHNIQUE 

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then coarsely chop. Set nuts aside. 

Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes, 

Mix yogurt, rose water, beet juice, and ½ cup oat milk in a medium bowl to combine. Heat honey and remaining ¾ cup oat milk in a small saucepan over medium, stirring often, until mixture is hot and honey is dissolved, about 2 minutes. 

 Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine. 

Divide panna cotta mixture among eight 4-oz. ramekins, small bowls or jars. Place on a rimmed baking sheet and chill until set, at least 2 hours. 

If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes. 

To serve, top panna cottas with basil seeds, grapes, edible flowers, and a few blackberries, if desired, and reserved pistachios.