Saffron Orange Blossom Panna Cotta

Name: Saffron Orange Blossom Panna Cotta
Prep time: 20 min
Cook time: 10 min
Yield: 6

saffron orange-blossom panna-cotta dessert elegant mediterranean creamy individual-desserts

Desserts

Silky smooth panna cotta infused with aromatic saffron and delicate orange blossom water, creating an elegant Mediterranean-inspired dessert. These individual treats offer sophisticated flavors perfect for special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 10

Ingredients

480ml2 cups heavy cream
100g1/2 cup granulated sugar
0.5g1/4 tsp saffron threads
7g (1 packet)1 packet unflavored gelatin
60ml1/4 cup cold water
10ml2 tsp orange blossom water
5ml1 tsp vanilla extract
60g1/2 cup shelled pistachios, chopped
45ml3 tbsp honey for drizzling
from 1 orangefrom 1 orange orange zest
60g1/3 cup candied orange peel, chopped (optional)

Instructions

Sprinkle 7g (1 packet)1 packet unflavored gelatin over 60ml1/4 cup cold water in a small bowl and let bloom for 5 minutes.
In a small bowl, crush 0.5g1/4 tsp saffron threads threads and steep in 30ml (2 tbsp) warm cream for 10 minutes to release color and flavor.
Heat remaining 480ml2 cups heavy cream and 100g1/2 cup granulated sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
Remove from heat and whisk in bloomed gelatin until completely dissolved. Stir in saffron mixture, 10ml2 tsp orange blossom water, and 5ml1 tsp vanilla extract.
Strain mixture through fine-mesh sieve to remove any lumps. Let cool for 10 minutes, stirring occasionally.
Divide mixture among 6 ramekins or glasses. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around edges and dip ramekins briefly in warm water to loosen. Invert onto plates, or serve directly in glasses.
Garnish with 60g1/2 cup shelled pistachios, drizzle with 45ml3 tbsp honey for drizzling, and sprinkle with from 1 orangefrom 1 orange orange zest and 60g1/3 cup candied orange peel if using.

Ingredients

id: heavy_cream metric: 480ml imperial: 2 cups name: heavy cream
id: sugar metric: 100g imperial: 1/2 cup name: granulated sugar
id: saffron metric: 0.5g imperial: 1/4 tsp name: saffron threads
id: gelatin metric: 7g (1 packet) imperial: 1 packet name: unflavored gelatin
id: water metric: 60ml imperial: 1/4 cup name: cold water
id: orange_blossom metric: 10ml imperial: 2 tsp name: orange blossom water
id: vanilla metric: 5ml imperial: 1 tsp name: vanilla extract
id: pistachios metric: 60g imperial: 1/2 cup name: shelled pistachios, chopped
id: honey metric: 45ml imperial: 3 tbsp name: honey for drizzling
id: orange_zest metric: from 1 orange imperial: from 1 orange name: orange zest
id: candied_orange metric: 60g imperial: 1/3 cup name: candied orange peel, chopped (optional)

Instructions

Sprinkle {gelatin} over {water} in a small bowl and let bloom for 5 minutes.
In a small bowl, crush {saffron} threads and steep in 30ml (2 tbsp) warm cream for 10 minutes to release color and flavor.
Heat remaining {heavy_cream} and {sugar} in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
Remove from heat and whisk in bloomed gelatin until completely dissolved. Stir in saffron mixture, {orange_blossom}, and {vanilla}.
Strain mixture through fine-mesh sieve to remove any lumps. Let cool for 10 minutes, stirring occasionally.
Divide mixture among 6 ramekins or glasses. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around edges and dip ramekins briefly in warm water to loosen. Invert onto plates, or serve directly in glasses.
Garnish with {pistachios}, drizzle with {honey}, and sprinkle with {orange_zest} and {candied_orange} if using.

Tips

Saffron Quality: Use high-quality saffron threads for best color and flavor. Crush them slightly to release maximum essence. Spanish or Kashmiri saffron work beautifully.

Orange Blossom Water: Start with less and adjust to taste - orange blossom water can be overpowering. Look for it in Middle Eastern markets or gourmet stores.

Gelatin Success: Ensure gelatin is completely dissolved to avoid lumps. If mixture cools too much, gently reheat while stirring.

Unmolding: For clean unmolding, lightly oil ramekins before filling. Alternatively, serve in attractive glasses for easier presentation.

Make-Ahead: Perfect make-ahead dessert - can be prepared up to 2 days in advance. Keep covered in refrigerator until serving.

Flavor Balance: The combination should be delicate - neither saffron nor orange blossom should dominate. Adjust quantities based on strength of your ingredients.

Garnish Ideas: Try rose petals, candied violets, or a drizzle of pomegranate molasses for color and complementary flavors.