This dreamy recipe is inspired by Pisces season featuring jasmine, cardamom, and pears. People with Pisces placements are hard to pin down to one thing or another - even in its symbol, you see the two fishes swimming in different directions. They are typically very sweet and very dreamy, so it seemed fitting to go with a dessert that happens to have a little wobble.

Pisces is ruled by Neptune which a planet that’s only been recognized in more recent times, so you often won’t find as many herbs and plants associated with it in older texts. It is considered the higher octave of Venus which basically means that it’s kind of like Venus’s higher self. Both of these planets are ruled by the element of water and seek to elevate humanity’s ideals. Venus seeks to do this through beauty while Neptune seeks to do this through unconditional love and compassion. All of the ingredients featured in this recipe are traditionally used in love spells to honor Pisces’ ruling planet.

Panna Cotta is one of those delightfully deceptive desserts that looks super impressive but is a total breeze to whip up. It’s pretty much full proof especially when you keep it in the container you make it in which is why I chose to use these vintage rocks glasses. It’s kind of like a milk pudding but the consistency is somehow lighter and creamier IMHO. It packs a punch in richness with whole milk and heavy cream as the base but not super sweet which I love.

Ingredients

For the panna cotta:

1 1/2 C whole milk

1 1/2 C heavy cream

1/3 C sugar

3 T jasmine flowers

1 tsp vanilla extract

1 packet gelatin

3 T water, cold

For the poached pears:
3 pears*, peeled, cored, and quartered

1 C champagne

1 C water

1/2 lemon, juiced

3 T sugar

3 T honey

1 T cardamom pods, smashed

Ritual

1. Begin with the poached pears. Combine the champagne, water, lemon juice, sugar, honey, and cardamom pods in a large saucepan. Heat until the sugar is dissolved.

2. Add the pears into the liquid, and top with a parchment circle. You’ll want to cut an x-slit or a hole in the middle to allow the steam to escape. This helps to keep the pears submerged to prevent oxidation. Bring to a low boil ad continue to simmer for about 15-20 minutes. Press down on the paper occasionally to keep the pears submerged.

3. The pears are down once you can push a paring knife through with little resistance. Remove the pears from the liquid and continue to cook until the liquid is reduced by about half. Pour over the pears and allow everything to cool to room temperature before placing them in the fridge.

4. Now it’s on to the panna cotta! Add the milk, cream, sugar, and jasmine flowers to a large saucepan bringing it close to boiling without reaching a boil. Remove from the heat, add the vanilla, and allow the jasmine to steep for 5-10 minutes.

5. Meanwhile, place the water in a bowl and sprinkle the gelatin evenly over top - no need to stir - and allow it to rest while the milk mixture steeps.

6. Remove the jasmine flowers from the milk, and return the saucepan to the stove over low heat. Add in the gelatin and water mixture whisking until completely combined. Once you’re sure that everything is dissolved, remove it from the heat, and pour it evenly into 4-6 glasses depending on the size of the panna cotta you’d like to serve. I went with vintage rocks glasses for mine. Martini and stemless wine glasses also make for a beautiful presentation! Cover with plastic wrap and place in the fridge to chill for at least 6-8 hours to give it a chance to set.

7. When you’re ready to serve, thinly slice a pear quarter for each one and fan out to place on top. Pour over some of the liquid from the pears and enjoy!

*Go with a firm pear for this recipe so it can hold itself together during the poaching process. I went with Bosc pears for this recipe.

Magical Properties

JASMINE MAGIC

Element: Water

Planet: Moon, Venus

Zodiac: Pisces, Cancer

Chakra: Third Eye

Moon Phases: Full Moon, New Moon

Offerings: Love, Dreams, Meditation, Aura Cleansing, Protection