Who doesn’t like saffron panna cotta? The Italians, in my opinion, make some of the best desserts out there. I remember the first time I tried it. I could not believe I had never tasted it before then. It was the most creamy, delicate, melt in my mouth kind of yumminess. Right away, I knew I would have to try and make it. I tried and failed multiple times before I got the perfect set. And here is the recipe for my version.
Ingredients for Saffron Panna Cotta
5 ingredients and some patience are all it takes to make this amazing creamy dessert.
The Ingredients List for Saffron Panna Cotta:
- 2 cups whipping cream
- 1/2 teaspoon saffron
- 4 tablespoons honey
- 1/2 teaspoon vanilla essence
- 1 1/2 tablespoons unflavored gelatin powder
- 1 tablespoon chopped roasted salted pistachios (shelled)
- 12 fresh raspberries
- pinch of cardamom powder (optional)
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I have made panna cotta in so many different flavours, but this one is our favourite. The unique flavour and the beautiful colour of saffron make it so much more special. I like to start with rehydrating the saffron flower.
In a small bowl, add about 3 tablespoons of water and your saffron. Using the spoon, mix it into the water. Because it takes a bit of time for it to soak a little bit of the water and rehydrate, we need to start with this process. But as soon as you add the dried strands to the water, the colour of the water will start to get this beautiful dark yellowish orangish shade. Allow it to sit in the water while you prep the cream.
The Cooking Process for Saffron Panna Cotta
While the saffron is rehydrating, in a small saucepan, add your cream and place it on the stove. Turn the heat to a medium low and watch the cream. Stir it from time to time to prevent it from burning. Allow it to warm up and just start to boil. Turn the heat off and add the honey and vanilla essence to the pot. Mix everything so that the honey melts and is evenly distributed into the cream. Now we can add the saffron and the water it was hydrating in. As soon as you mix it in, the cream will turn into a gorgeous yellow colour.
We need to bloom our gelatin. I use gelatin powder. In a small bowl, pour the gelatin and 4 tablespoons of water. Using a fork mix it in properly. Allow it to sit for about 3-4 minutes while the cream is boiling.
Add the gelatin to the cream and mix it well using a fork or a whisk. We need to make sure that the gelatin is evenly distributed into the cream or else there will be some lumpy bits and others that will not solidify.
Setting the Saffron Panna Cotta
Lightly spray 4 ramekins with a little oil or using a paper towel, sparingly spread some neutral oil into the ramekin or glass. Pour the creamy mixture into your ramekins and cover them with plastic wrap. Place them in the fridge and allow them to cool down completely. I allow them to sit in the fridge for up to an hour. Remove and add the pistachio and the raspberries and enjoy it cold.
This is a good make ahead recipe and can be made up to two days ahead and stored in the fridge – as long as it is properly covered. I use ramekins that come with their own tight fitting lids.
This is one of those very versatile recipes. So many variations can be made to it :
- Sweetener – replace the honey with some maple syrup. It will taste equally good.
- Vanilla flavoured – remove the saffron and add more vanilla essence to it to make a vanilla flavoured panna cotta.
- Lemon curd flavoured – replace the saffron with some lemon zest and a little lemon juice to make it into a slightly tart flavor.
- Agar Agar – replace the gelatin with agar agar to make a vegetarian version.
- Coconut milk – replace the cream with coconut milk or cream for a vegan version.
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Saffron Panna CottaCourse: DessertCuisine: ItalianDifficulty: Easy
This saffron panna cotta is going to become your favourite dessert. It’s delicate, creamy, naturally sweetened, and takes no time to make and enjoy.
2 cups whipping cream
1/2 teaspoon saffron
4 tablespoons honey
1/2 teaspoon vanilla essence
1 1/2 tablespoons unflavored gelatin powder
1 tablespoon chopped roasted salted pistachios (shelled)
12 fresh raspberries
pinch of cardamom powder (optional)
- Add the whipping cream to a small pot and heat. Bring to an almost boil.
- While the cream is heating, add the saffron to a small bowl and add 3 tablespoons of water. Mix and allow the saffron to rehydrate in the water.
- Once the cream comes to a near boil, turn the heat off and add the honey and vanilla to the pot. Mix well so that the honey melts and is evenly distributed into the cream.
- Add the gelatin to a small bowl and add 4 tablespoons of water to the bowl. Using a fork mix it in properly. Allow it to sit there for 3-4 minutes.
- Once the gelatin blooms, add it to the pot of cream, and using a whisk or fork mix it in properly. Make sure that all of the gelatin mixes into the cream and that there are no lumps.
- Pour the creamy mix into 4 ramekins and cover them with plastic wrap and place them into the fridge for up to an hour.
- Remove and add the pistachios and raspberries on top and serve cold.
How do you make Panna Cotta?
1. Add whipping cream to a small pot and heat.
2. Mix saffron into the cream.
3. Add gelatin and water to a bowl and mix well and allow to bloom.
4. Once the gelatin blooms, add it to the pot of cream and using a whisk or fork mix it in properly.
5. Pour into 4 ramekins and place in the fridge to cool.
What is the difference between Panna Cotta and Creme Brulee?
Does Panna Cotta have a lot of sugar?