INGREDIENTS

• For the Panna Cotta:
• 1 cup heavy cream
• ¼ cup whole milk
• ¼ cup granulated sugar
• ¼ tsp ground cardamom
• 1 small pinch salt
• 2 gelatin sheets or 2 tsp powdered gelatin, bloomed
• For the Tarocco Orange Syrup:
• 1 ½ cups fresh Tarocco Orange juice
• ¼ cup granulated sugar
• Garnish:
• 1 Tarocco Orange, segmented
• ½ cup Pistachios

PREPARATION

1. Soak gelatin sheets or powder in ice water for 3-5 minutes to bloom. If using powdered gelatin, sprinkle gelatin over a few tablespoons of cold water.
2. Combine cream, milk, sugar, salt, and cardamom in a pot and bring it to a boil. Then, remove bloomed gelatin sheets from water and ring out all of the remaining water and whisk into cream mixture. If using powdered gelatin, whisk in gelatin without wringing.
3. Once the gelatin is dissolved, pour mixture into molds or small serving cups and refrigerate until set.
4. To make the syrup, combine Tarocco Orange juice and sugar in a saucepan over medium-high heat. Bring to a boil, stirring frequently, and reduce until syrup reaches a thickened, smooth consistency, then allow it cool.
5. Toast the pistachios in a heavy bottomed skillet over medium-low heat for 1-2 minutes, stirring frequently, until they are golden brown and fragrant. Allow them to cool completely and then roughly chop them.
6. Remove the set panna cottas from the refrigerator, and top with the cooled Tarocco Orange syrup, then garnish with chopped pistachios and Tarocco Orange segments and serve with Vidal ice wine.