Creamy Saffron Panna Cotta with Pistachio Garnish
Silky saffron-infused panna cotta inspired by Indian flavors, topped with crushed pistachios. A elegant, melt-in-your-mouth dessert that bridges Italian technique with Indian spice.
- Total time
- 240 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cup heavy cream
- ½ cup whole milk
- ¼ tsp saffron threads
- ¼ cup granulated sugar
- 3 whole cardamom pods
- ½ tsp vanilla extract
- 2 tsp gelatin powder
- 2 tbsp water
- ½ tsp rose water
- ¼ cup shelled pistachios
Instructions
- 1
Bloom the gelatin by sprinkling it over 2 tbsp cold water in a small bowl; let it sit for 5 minutes until fully absorbed. Meanwhile, lightly crush the cardamom pods with the side of a knife to release their oils.
- 2
Pour the heavy cream and whole milk into a heavy-bottomed saucepan. Add the crushed cardamom pods and saffron threads, then place over medium heat. Warm gently, stirring occasionally, until small bubbles form around the edge—about 5-7 minutes; do not boil.
- 3
Remove from heat and stir in the granulated sugar until fully dissolved, about 1 minute. Add the vanilla extract and rose water, then strain the mixture through a fine-mesh sieve into a clean bowl, discarding the cardamom pods and saffron threads.
- 4
Add the bloomed gelatin to the warm saffron cream while stirring constantly until the gelatin dissolves completely, about 1-2 minutes. The residual heat should melt it smoothly without any lumps.
- 5
Divide the mixture evenly among four 4-oz ramekins or small serving glasses. Refrigerate for at least 4 hours, or up to 24 hours, until the panna cotta is set and trembles slightly when gently shaken but does not jiggle.
- 6
Just before serving, finely chop or crush the shelled pistachios to a coarse texture. Sprinkle about 1 tbsp of crushed pistachios over the top of each chilled panna cotta, and serve immediately.
Tools you’ll need
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Small bowl
- Whisk
- Ramekins or serving glasses (4-oz)
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