Chef Vivek Surti of Tailor in Nashville, No. 7 on our 2019 Hot Ten list, says: “I first tried falooda at an ice cream parlor near my grandmother’s sewing machine shop in India. I never had anything like it in the States: a milkshake with rose syrup, pistachios, raisins, and crunchy noodles. I loved it. For the restaurant, I wanted to put all those flavors into a dessert.” This unconventional panna cotta uses tangy yogurt in the base, which helps offset the sweetness of the rose syrup.
Recipe information
Yield
8 servings
Ingredients
½
1
1½
1
1¼
½
1
½
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
Step 3
Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
Step 4
Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
Step 5
If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
Step 6
To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
Step 7
Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.