Cardamom-Pistachio Panna Cotta with Dark Chocolate Drizzle

Ingredients

• 1.5 cups Heavy cream, full-fat, cold
• 0.5 cup Unsweetened coconut milk, full-fat canned
• 6 tablespoons Erythritol or monk fruit sweetener, adjust to taste
• 0.5 teaspoon Ground cardamom, freshly ground preferred
• 0.75 teaspoon Vanilla extract
• 1.5 teaspoons Powdered gelatin
• 3 tablespoons Cold water, for blooming gelatin
• 2 tablespoons Heavy cream, for ganache
• 3 ounces Dark chocolate, 85% cacao, chopped
• 1 tablespoon Butter, unsalted
• 0.33 cup Raw pistachios, roughly chopped
• 1 pinch Sea salt, fleur de sel preferred

Instructions

1. 1

   Bloom gelatin: Pour cold water into a small bowl, sprinkle gelatin evenly over it, and let sit undisturbed for 5 minutes.

2. 2

   Heat cream mixture: Combine 1.5 cups heavy cream, coconut milk, erythritol, cardamom, and vanilla in a saucepan. Heat over medium until steaming (do not boil), stirring occasionally, about 5 minutes.