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

Ingredients

• 1 cup heavy cream, full-fat, cold
• 1/2 cup whole milk, cold
• 3 tbsp raw honey, Greek varietal preferred
• 2 tbsp extra virgin olive oil, premium quality, grassy notes
• 2 1/4 tsp gelatin powder, unflavored, grass-fed preferred
• 3 tbsp filtered water, for blooming gelatin
• 3/4 cup pomegranate juice, fresh, no added sugar
• 1/4 cup pomegranate arils, fresh seeds
• 1 tbsp lemon juice, fresh squeezed
• 1/2 tsp vanilla extract, pure madagascar
• 1/4 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 1/4 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 1/2 cup milk over medium heat until tiny bubbles form at edges (do not boil), about 5 minutes.