20 Min
GF
Saffron Pistachio Panna Cotta
While panna cotta may be known as an Italian dessert of sweetened cream thickened with gelatin, every culture has its own version. In India, this is called ‘China Grass’. Same idea except that the thickener is agar powder instead of gelatin. Saffron and pistachio is a classic combination of India ~ the coolness of the fragrant saffron pairs beautifully with the delicate crumbs of chopped pistachios. Known as the ‘queen of spices’, saffron is the most expensive spice on the market today. It has a floral aromatic sweetness with a deep golden yellow color. This is also a very easy dessert to make at home and given the complexity of most Indian food, makes for a simple elegant finish to a meal.
While panna cotta may be known as an Italian dessert of sweetened cream thickened with gelatin, every culture has its own version. In India, this is called ‘China Grass’. Same idea except that the thickener is agar powder instead of gelatin. Saffron and pistachio is a classic combination of India ~ the coolness of the fragrant saffron pairs beautifully with the delicate crumbs of chopped pistachios. Known as the ‘queen of spices’, saffron is the most expensive spice on the market today. It has a floral aromatic sweetness with a deep golden yellow color. This is also a very easy dessert to make at home and given the complexity of most Indian food, makes for a simple elegant finish to a meal.
Share this recipe
Cook Time
20 Minutes
Serves
4
Directions
Step 1
Two days before making the panna cotta, combine the heavy cream with 2 cups of milk, saffron, and cardamom and refrigerate. This will help infuse the flavor.
Step 2
Bring the saffron cream mixture to a gentle boil and immediately turn the heat off.
Step 3
Soak the gelatin in 1/4 cup milk for 2 to 3 minutes to bloom. Then whisk it into the warm saffron cream mixture and continue whisking until smooth and creamy. Stir in the honey.
Step 4
Strain the mixture and cool it down over ice, or frequently stir for 5 to 10 minutes before pouring to set. Alternately place plastic wrap directly on the mixture to prevent a milk skin from forming.
Step 5
Once the mixture has cooled sufficiently, pour it into 4 to 5 small bowls. Top with pistachios and a few saffron threads and refrigerate overnight.
Notes & Variations
- The best way to extract the full potential of saffron is time, so don’t rush it.
- Replace whole green cardamom pods with green cardamom seeds or crushed cinnamon sticks. The idea is to just infuse the flavor, not taste the spice — otherwise the panna cotta will be gritty.
- For a gelatin-free version, replace gelatin with agar powder.
Ingredients
1 cup heavy cream
2 1/4 cups whole milk, divided
Generous pinch of saffron threads
1 teaspoon crushed green cardamom pods
4 tablespoons honey
1 package gelatin
2 to 3 tablespoons of chopped pistachios
Step 1
Two days before making the panna cotta, combine the heavy cream with 2 cups of milk, saffron, and cardamom and refrigerate. This will help infuse the flavor.
Step 2
Bring the saffron cream mixture to a gentle boil and immediately turn the heat off.
Step 3
Soak the gelatin in 1/4 cup milk for 2 to 3 minutes to bloom. Then whisk it into the warm saffron cream mixture and continue whisking until smooth and creamy. Stir in the honey.
Step 4
Strain the mixture and cool it down over ice, or frequently stir for 5 to 10 minutes before pouring to set. Alternately place plastic wrap directly on the mixture to prevent a milk skin from forming.
Step 5
Once the mixture has cooled sufficiently, pour it into 4 to 5 small bowls. Top with pistachios and a few saffron threads and refrigerate overnight.
1 cup heavy cream
2 1/4 cups whole milk, divided
Generous pinch of saffron threads
1 teaspoon crushed green cardamom pods
4 tablespoons honey
1 package gelatin
2 to 3 tablespoons of chopped pistachios
Notes & Variations
- The best way to extract the full potential of saffron is time, so don’t rush it.
- Replace whole green cardamom pods with green cardamom seeds or crushed cinnamon sticks. The idea is to just infuse the flavor, not taste the spice — otherwise the panna cotta will be gritty.
- For a gelatin-free version, replace gelatin with agar powder.
Tags:
20 Min
GF
Stock Your Pantry
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
Tags:
20 Min
GF
Stock Your Pantry
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
NEVER ENOUGH SAFFRON.
Saffron threads, reddish brown in color, have a sweetish taste, emit a captivating aroma, and add a beautiful orange-yellow color to food.
TRY THESE OUT!
