YOGURT PANNA COTTA WITH ROSE SYRUP

Yields six 4-ounce servings

This unfussy, elegant dessert can be prepared in a matter of minutes and requires only the stovetop and a few hours in the fridge. Greek yogurt gives this panna cotta a tart and sour flavor that is perfectly suited for the sweet rose syrup. We add pistachios for a crunch.

1 package gelatin (2¼ teaspoons)

2 tablespoons cold water

2 cups full-fat Greek yogurt

1½ cups heavy cream

¼ cup sugar

1 teaspoon vanilla extract

ROSE SYRUP

¾ cup sugar

2 tablespoons rose water

3 tablespoons pomegranate juice

½ cup shelled pistachios, coarsely chopped

Choose four glass ramekins or small shallow bowls to set your panna cotta in, and have them ready next to the stove.

Sprinkle the gelatin over the cold water in a medium bowl and let sit for 5 minutes.

In a large bowl, whisk the yogurt until it is smooth and set aside.

Bring the cream and sugar to a boil in a small saucepan; immediately remove from the heat.

Slowly add the hot cream mixture to the gelatin, whisking until smooth. In a steady stream, add the mixture to the yogurt and whisk until well combined and completely smooth.

Portion the panna cotta equally into four glass ramekins or shallow dishes, cover with plastic wrap, and refrigerate for at least 3 hours.

While the panna cotta is chilling, make the rose syrup: Combine the sugar, ¼ cup water, the rose water, and the pomegranate juice in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Transfer the syrup to a container to cool completely.

Once panna cotta is chilled, cover each with ¼ inch of the syrup and sprinkle with chopped pistachios. Rose syrup will keep, refrigerated, for up to 2 weeks.