Cardamom-Pistachio Panna Cotta with Dark Chocolate Drizzle

Ingredients

• 1 1/2 cups heavy cream, full-fat, cold
• 1/2 cup unsweetened coconut milk, full-fat canned
• 6 tablespoons erythritol or monk fruit sweetener, adjust to taste
• 1/2 teaspoon ground cardamom, freshly ground preferred
• 3/4 teaspoon vanilla extract
• 1 1/2 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
• 1/3 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 1/2 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.