Turkish Delight Panna Cotta

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Turkish Delight Panna Cotta combines the smooth texture of panna cotta with the floral sweetness of Turkish delight flavoring. This easy no-bake dessert has a creamy chocolate base, a light whipped cream topping, and a crunchy pistachio garnish.

Prep Time 15

Cook Time 4

Chill Time 6

Servings Mini Cups

Calories 253kcal

Author Fay

EQUIPMENT

INGREDIENTS

Panna Cotta

1¾ cups (1¾ cups) cream any type of cream is ok
1¼ tspns (1¼ tspns) gelatine powder
2 tablespoon (2 tablespoon) cold water
2 tablespoon (2 tablespoon) sugar
85 g (3 oz) dark chocolate milk or white chocolate can also be used
1 tablespoon (1 tablespoon) Turkish delight syrup or a few drops of essence

Cream Topping

1 cup (1 cup) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 tablespoon (1 tablespoon) Turkish delight syrup or a few drops of essence
pink food gel color 1-2 drops

Garnish

1 tablespoon (1 tablespoon) pistachio

INSTRUCTIONS

Panna Cotta

Combine the gelatine powder and cold water in a small bowl. Mix well and let it bloom for a few minutes.
Heat ¾ cup of the cream and sugar in a saucepan over medium heat until simmering.
Remove from heat and stir in the bloomed gelatine until fully dissolved.
Add chopped chocolate and stir until completely melted.
Stir in the Turkish delight syrup or essence. Adjust the amount depending on its strength.
Pour in the remaining 1 cup of cold cream and mix well. The cold cream helps to cool the mixture and prevent separation.
Strain the mixture into a jug and let it sit for 10 minutes, stirring occasionally. This step helps prevent separation of the gelatine into layers.
our into mini dessert cups and refrigerate for 6 hours or overnight until set.

Cream Topping

Add cream, powdered sugar, pink food coloring, and Turkish delight syrup or essence to a mixing bowl.
Whip to firm peaks.

Garnish

Finely chop or blend pistachios into coarse crumbs.

Assembly

Pipe or spoon whipped cream onto the set panna cotta.
Sprinkle with crushed pistachios.
Refrigerate until ready to serve.

NOTES

Gelatine Blooming: Let the gelatine fully absorb the water before using to prevent lumps.
Prevent Separation: Stir the mixture occasionally while cooling before pouring into cups.
Adjusting Flavor: Start with a small amount of Turkish delight syrup or essence and add more if needed.
Make Ahead: Panna cotta can be stored for up to 2 days in an airtight container in the fridge.
Chocolate Choice: Use a chocolate you enjoy eating since it impacts the flavor.
Serving Tip: Serve chilled for the best texture.

NUTRITION