🍰 Tahini-Caramel Panna Cotta with Pistachio Dukkah

 

Why It’s Luxurious: A Middle Eastern twist on Italian panna cotta—rich tahini folded into silky custard, crowned with golden caramel and crunchy pistachio dukkah. Excellent for “fusion desserts,” “panna cotta variations,” and “Middle Eastern sweets.”

Ingredients (Makes 6 Servings)

1. Panna Cotta

   • 2 cups heavy cream

   • 1 cup whole milk

   • ½ cup light tahini

   • ½ cup sugar

   • 2½ tsp powdered gelatin

   • 3 tbsp cold water

   • 1 tsp vanilla extract

2. Caramel

   • ½ cup sugar

   • 3 tbsp butter

   • 3 tbsp heavy cream

3. Pistachio Dukkah

• ½ cup shelled pistachios

• 2 tbsp sesame seeds

• 1 tsp cumin seeds

• Pinch salt

Method

1. Bloom Gelatin: Sprinkle gelatin over cold water; let 5 min.

2. Heat Cream Base: In a saucepan, warm cream, milk, tahini, sugar, and vanilla to just below simmer; whisk smooth.

3. Incorporate Gelatin: Remove from heat; whisk in gelatin until fully dissolved. Strain into ramekins; chill 4+ hours.

4. Make Caramel: Melt sugar until amber; stir in butter then cream until silky; cool.

5. Prepare Dukkah: In a dry skillet, toast pistachios, sesame, and cumin until fragrant; chop coarsely.

6. Serve: Unmold panna cottas or serve in glasses. Spoon caramel atop and sprinkle dukkah.

Pro Tips

• Tahini Quality: Use smooth, well-stirred tahini for a velvety texture.

• Layering: Chill panna cotta fully before adding caramel to prevent sinking.

• Dukkah Crunch: Make fresh and store airtight—it loses crunch over time.

Final Thoughts

This Tahini-Caramel Panna Cotta is an exquisite finale—balancing nutty, sweet, and crunchy elements in one elegant dessert. Tag #DaillyRecipes when you present these fusion delights!