Honey-Olive Oil Panna Cotta with Crushed Pistachio & Pomegranate Compote

Ingredients

• 1 cup Heavy cream, full-fat, cold
• 0.5 cup Whole milk, cold
• 3 tbsp Raw honey, Greek varietal preferred
• 2 tbsp Extra virgin olive oil, premium quality, grassy notes
• 2.25 tsp Gelatin powder, unflavored, grass-fed preferred
• 3 tbsp Filtered water, for blooming gelatin
• 0.75 cup Pomegranate juice, fresh, no added sugar
• 0.25 cup Pomegranate arils, fresh seeds
• 1 tbsp Lemon juice, fresh squeezed
• 0.5 tsp Vanilla extract, pure Madagascar
• 0.25 cup Pistachios, shelled, roasted, unsalted, roughly crushed
• 1 pinch Sea salt, finishing salt

Instructions

1. 1

   Bloom gelatin: Pour 3 tbsp filtered water into small bowl, sprinkle 2.25 tsp gelatin evenly over surface. Let sit 5 minutes until spongy.

2. 2

   Heat cream and milk: In small saucepan, warm 1 cup cream and 0.5 cup milk over medium heat until tiny bubbles form at edges (do not boil), about 5 minutes.