Greek Yogurt Panna Cotta with Orange Blossom and Pistachio Crumble

Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5-10 minutes until softened.

Heat the cream and sugar: In a small saucepan, combine heavy cream and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Dissolve the gelatin: Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

Combine with yogurt: In a medium bowl, whisk together the Greek yogurt and orange blossom water. Gradually pour the warm cream mixture into the yogurt mixture, whisking constantly until smooth.

Pour and chill: Pour the mixture into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

Prepare the pistachio crumble: Preheat oven to 350°F (175°C). In a medium bowl, combine flour, chopped pistachios, brown sugar, and a pinch of salt.

Add butter to crumble: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Bake crumble: Spread the crumble mixture evenly on a baking sheet. Bake for 5-7 minutes, or until golden brown and fragrant. Let cool completely.

Assemble and serve: Once the panna cotta is set and the crumble is cooled, sprinkle the pistachio crumble over the top of each panna cotta. Serve chilled.