Pistachio Panna Cotta

Ingredients

• White Agar-Agar Strips

  Roland

  0.02 cup or 0.2g

• Water

  Plain, clean water

  1 tbsp or 15g

• Water, Orange Blossom

  Orange Blossom, Alwadi

  ½ tsp or 3g

• Sweetener with Monk Fruit

  Lakanto

  1 tsp. or 4g

• Coconut Milk

  Original Unsweetened - Trader Joe's

  13 ⅔ oz or 387g

• Pistachios

  Roundy's

  ¼ cup or 30g

Directions

1. In a small bowl, place the tablespoon of cold water, then sprinkle the agar-agar in a layer over top. Allow it to sit for a few minutes while you complete the next step.
2. In a medium saucepan, place the coconut milk, sugar and pistacho butter. Whisk together and heat until everything is melted together and steaming, but don't allow to boil.
3. Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar-agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don't let it boil. Whisk in the orange flower water at the end.
4. Divide between 4 ramekins. Refrigerate until set.
5. To unmold, remove from the fridge and place the ramekin in a hot water bath for a few minutes. Run an offset spatula or a butter knife around the edges of the panna cotta. Place a plate on top of the panna cotta and invert. It should slide out onto the plate. Garnish with flower petals and additional pistachios.
6. Recipe by: Rebecca Coleman (source: https://cookingbylaptop.com/pistachio-panna-cotta-vegan/#recipe)