Saffron-Pistachio-Rose Panna Cotta
A luxurious panna cotta infused with saffron, topped with rose-scented whipped cream and pistachios. This elegant dessert is creamy, lightly floral, and delicately spiced—perfect for special occasions or effortless entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6–8 hours (including chilling)
- Yield: 4 servings
- Category: Dessert
- Method: Chilling
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- Panna Cotta: 7 g gelatin, 3 tbsp cold water (to soak), 1 cup cream, 1½ cups whole milk, 1/3 cup sugar, pinch of salt, 1/2 tsp saffron threads + 1 tbsp warm milk
- Pistachio Topping: 1/4 cup shelled, toasted, sliced pistachios
- Rose Cream: 1/2 cup whipping cream, 1 tsp rose water
Instructions
- Soak gelatin in cold water for 10 minutes. Soak saffron in 1 tbsp warm milk.
- In a saucepan, combine cream, milk, sugar, and salt. Heat over medium until just about to boil.
- Add saffron milk, bring to a gentle boil, then remove from heat. Let sit 10 minutes.
- Stir in bloomed gelatin until fully dissolved.
- Pour mixture into lightly greased moulds and refrigerate overnight (6–8 hours minimum).
- Before serving, whip cream with rose water until soft peaks form.
- To unmould, dip moulds in warm water for a few seconds and invert onto serving plates. Garnish with rose cream, pistachios, and rose petals if available.
Notes
- Swap saffron with cardamom for a different flavor profile.
- Use agar-agar as a vegetarian substitute, though it sets more firmly than gelatin.
- For dairy-free, use coconut milk or almond milk (texture may vary).
- Add berries or fruit coulis for a refreshing topping variation.
- Lightly oil moulds to make unmoulding easier.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 16g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
