Elegant panna cotta bars infused with luxurious saffron and delicate orange blossom water, set in convenient bar form for easy serving. These sophisticated desserts combine creamy Italian technique with exotic Middle Eastern flavors.
Recipe Details
Ingredients
- 600ml heavy cream
- 120g granulated sugar
- 1g saffron threads
- 60ml hot whole milk
- 14g (2 packets) unflavored gelatin
- 120ml cold water
- 15ml orange blossom water
- 5ml vanilla extract
- 200g digestive biscuits, crushed
- 85g melted butter
- 60g shelled pistachios, chopped
- 45ml honey for drizzling
- from 1 orange orange zest
- for garnish dried rose petals (optional)
Instructions
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Line a 9x13 inch pan with parchment paper, leaving overhang for easy removal.
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For crust, combine crushed 200g digestive biscuits with 85g melted butter. Press firmly into bottom of prepared pan. Refrigerate while preparing filling.
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Steep 1g saffron threads in 60ml hot whole milk for 15 minutes until deeply colored and aromatic.
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Sprinkle 14g (2 packets) unflavored gelatin over 120ml cold water in a small bowl and let bloom for 5 minutes.
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Heat 600ml heavy cream and 120g granulated sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
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Remove from heat and whisk in bloomed gelatin until completely dissolved.
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Stir in saffron mixture, 15ml orange blossom water, and 5ml vanilla extract. Strain through fine-mesh sieve to remove any lumps.
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Let cool for 10 minutes, stirring occasionally to prevent skin from forming.
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Pour mixture over prepared crust and smooth top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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To serve, lift out using parchment overhang and cut into bars. Garnish with 60g shelled pistachios, drizzle with 45ml honey for drizzling, and sprinkle with from 1 orange orange zest and for garnish dried rose petals (optional).
Tips
Saffron Quality: Use high-quality saffron threads for best color and flavor. Spanish or Persian saffron work beautifully. Crush threads slightly before steeping.
Orange Blossom Water: Start with less and adjust to taste - it can be overpowering. Lebanese or Turkish brands tend to be milder than others.
Gelatin Success: Ensure gelatin is completely dissolved to avoid lumps. If mixture cools too much, gently reheat while stirring.
Cutting Clean Bars: Use a sharp knife dipped in warm water and wiped clean between cuts for neat edges.
Make-Ahead: Perfect make-ahead dessert - can be prepared up to 3 days in advance. Keep covered in refrigerator until serving.
Crust Variations: Try graham crackers, amaretti cookies, or gingersnaps for different flavor profiles. All work well with the saffron-orange theme.
Serving Ideas: Cut into small squares for elegant petit fours, or larger rectangles for plated desserts. Beautiful for special occasions or dinner parties.