Description
This saffron panna cotta is a luscious Italian dessert that captivates with its vibrant yellow hue and unique floral flavor from saffron. Creamy and smooth, it’s a no-bake treat perfect for impressing guests or indulging in a sophisticated sweet bite.
Ingredients
Main Ingredients
- 300 ml cream (40% fat)
- 100 ml milk
- 60 g granulated sugar
- 4 g gelatin sheets
- 0.25 g saffron threads
- 1/2 tsp vanilla extract
Instructions
- Soak gelatin: Soak the gelatin sheets in cold water for a few minutes until softened to prepare them for dissolving into the warm mixture.
- Heat cream mixture: In a saucepan over medium heat, combine the cream, milk, and granulated sugar. Stir continuously to fully dissolve the sugar and prevent burning.
- Add saffron: Sprinkle in the saffron threads, stirring well to infuse their unique color and aroma. Heat the mixture until it is just below boiling point, then remove from heat immediately to avoid curdling.
- Strain mixture (optional): For an ultra-smooth panna cotta, pour the mixture through a fine mesh sieve or cheesecloth to remove any solid saffron threads or debris.
- Dissolve gelatin: Drain excess water from the gelatin sheets and stir them into the warm cream mixture until completely dissolved, ensuring an even texture.
- Add vanilla: Stir in the vanilla extract to enhance the flavor complexity of the dessert.
- Set panna cotta: Pour the mixture evenly into individual molds or serving cups. Refrigerate for 3 to 4 hours until fully set and firm.
Notes
- You can substitute gelatin sheets with powdered gelatin (about 1 tablespoon), but adjust soaking and dissolving steps accordingly.
- For a dairy-free option, use coconut cream and almond milk but expect a slightly different texture and flavor.
- Ensure the mixture does not boil to prevent curdling; gentle heating is key.
- Serve with fresh berries or a drizzle of honey for added texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
