Olive Oil And Lemon Panna Cotta With Prosciutto Recipe

Ingredients

• 1 tablespoon cold water
• 2 teaspoons unflavored powdered gelatin
• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 2 tablespoons lemon zest, plus more for garnish
• 1 teaspoon pure vanilla extract
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 1/2 cups buttermilk
• 1 (14-ounce) package honeycomb, cut into 1/2-inch pieces
• 8 ounces sliced Principe Prosciutto di San Daniele
• 1/4 cup shelled pistachios, chopped