This luxurious saffron-infused panna cotta combines silky smooth Italian custard with the exotic warmth of saffron, topped with a crunchy pistachio praline. An elegant make-ahead dessert that's surprisingly simple yet impressively sophisticated.
Recipe Details
Ingredients
- 500ml heavy cream
- 125ml whole milk
- 100g granulated sugar
- 1/2 tsp saffron threads
- 2 tsp unflavored gelatin powder
- 60ml cold water
- 1 tsp vanilla extract
- 1/4 tsp ground cardamom
- pinch fine sea salt
- 100g shelled pistachios, roughly chopped
- 75g granulated sugar for praline
- 2 tbsp water for praline
- 1/2 tsp rose water (optional)
- for garnish edible flowers or rose petals (optional)
Instructions
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In a small bowl, steep 1/2 tsp saffron threads in 2 tablespoons of warm 125ml whole milk for 10 minutes to release their color and flavor.
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Sprinkle 2 tsp unflavored gelatin powder over 60ml cold water in a small bowl. Let bloom for 5 minutes until the gelatin absorbs the water and becomes spongy.
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In a medium saucepan, combine 500ml heavy cream, remaining 125ml whole milk, 100g granulated sugar, 1/4 tsp ground cardamom, and pinch fine sea salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 85°C/185°F).
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Remove from heat and add the saffron-milk mixture, stirring to distribute the golden color evenly. Add 1 tsp vanilla extract and 1/2 tsp rose water (optional) if using.
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Add the bloomed gelatin to the hot cream mixture, stirring constantly until completely dissolved. Strain through a fine-mesh sieve to remove any lumps and saffron threads.
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Divide mixture among six 120ml (4 oz) ramekins or serving glasses. Cover with plastic wrap, pressing directly on surface to prevent skin forming. Refrigerate for at least 4 hours or overnight.
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For the pistachio crunch: Line a baking sheet with parchment paper. In a small saucepan, combine 75g granulated sugar for praline and 2 tbsp water for praline. Cook over medium heat without stirring until it turns deep amber, about 5-7 minutes.
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Immediately add 100g shelled pistachios, stirring quickly to coat. Pour onto prepared baking sheet, spreading thin. Let cool completely, then break into small pieces.
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To serve, run a thin knife around edges of panna cotta if unmolding. Dip bottoms of ramekins in hot water for 5 seconds, then invert onto plates. If serving in glasses, skip this step.
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Top each panna cotta with pistachio praline pieces and garnish with for garnish edible flowers or rose petals (optional) if desired. Serve immediately.
Tips
Saffron Quality: Use high-quality saffron for best results - Spanish or Persian saffron works beautifully. A little goes a long way, so don't be tempted to add more as it can become bitter.
Gelatin Alternatives: For vegetarian version, use 2 teaspoons agar powder, but note the texture will be slightly firmer. Dissolve agar in the hot cream mixture and bring to a brief boil.
Make-Ahead Magic: Panna cottas can be made up to 3 days ahead. The pistachio praline can be made 1 week ahead and stored in an airtight container.
Serving Variations: Serve with fresh berries, a drizzle of honey, or alongside cardamom shortbread cookies. For special occasions, add a touch of edible gold leaf.
Texture Perfection: The panna cotta should wobble slightly when shaken - like a just-set custard. If it's too firm, reduce gelatin slightly next time.
Flavor Twists: Try lavender instead of saffron, or add a tablespoon of orange blossom water for a different floral note. Earl Grey tea also makes a sophisticated variation.
Wine Pairing: Serve with a late-harvest Riesling or Moscato d'Asti. The sweetness complements the delicate saffron beautifully.