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Saffron Panna Cotta

Ingredients

  • 1 tsp gelatin *** (I used the Halal Hearthy Foods brand)
  • 1 Tbsp water
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 5-6 strands saffron
  • 3 cardamom pods (or pinch of cardamom powder)
  • 1/4 cup greek yogurt

Instructions

  1. In a small ramekin or bowl, add your gelatin. Pour the tablespoon of water over the gelatin. Set aside.

  2. In a saucepan, add your milk, cream, cardamom, and saffron.

  3. Cook the cream mixture on medium heat for 5 minutes or until the saffron infuses into the cream. The cream mixture should turn yellow.

  4. Now add in you soaked gelatin to the cream. Whisk until the gelatin is dissolved.

  5. Remove from heat and remove cardamom pods.

  6. Whisk in the greek yogurt.

  7. Pour the Panna Cotta mixture into your ramekins/serving dishes. Feel free to brush the ramekins with a bit of oil - will make it easier to remove from molds later.

  8. Allow the Panna Cotta base to come to room temperature. Then place in fridge for at least 4-5 hours.

  9. To help remove the Panna Cotta from the ramekin when serving, run a pairing knife around the edges. You can also add the ramekin to a bowl of hot water for 20 seconds. Flip onto a plate.

  10. Serve the Panna Cotta as is or with whipped cream and pistachios on top.