Cardamom-Pistachio Panna Cotta with Pomegranate Compote

Ingredients

• 3/4 cup unsweetened coconut cream, full-fat, chilled
• 1/4 cup unsweetened almond milk, room temperature
• 2 tbsp maple syrup, pure, not imitation
• 1 tsp agar powder, vegan gelatin alternative
• 4 whole green cardamom pods, crushed, seeds extracted
• 3 tbsp raw unsalted pistachios, finely ground
• 1/2 cup pomegranate seeds, fresh, or frozen and thawed
• 1/4 cup fresh pomegranate juice, unsweetened
• 1 tbsp agave nectar, for compote
• 1/2 tsp fresh lemon juice, brightens flavor
• 1 pinch rose petals, optional garnish, culinary grade

Instructions

1. 1

   In a small saucepan, gently warm the coconut cream with crushed cardamom seeds over low heat for 3 minutes. Do not boil. Strain out cardamom solids.

2. 2

   In a separate small saucepan, whisk agar powder into almond milk. Heat while whisking constantly until mixture comes to a gentle boil and agar is completely dissolved, about 2-3 minutes.