How To Make Saffron and Rosewater Panna Cotta
A silky, creamy Italian dessert infused with the exotic flavors of saffron and rosewater.
Serves:
Ingredients
- 1 cup heavy cream
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- A pinch of saffron threads
- 1 teaspoon rosewater
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- Edible rose petals and pistachios, for garnish
Instructions
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In a small saucepan, heat the heavy cream, whole milk, sugar, cardamom, and cinnamon together over medium heat until the sugar has dissolved.
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Add in the saffron and rosewater and stir to combine.
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Add in the vanilla extract and remove from heat.
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In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes.
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Once the gelatin has bloomed, whisk it into the cream mixture until fully combined.
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Pour the mixture into 4 ramekins and chill for at least 3 hours, or until set.
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To serve, dip the ramekins in hot water for a few seconds and then invert onto a serving plate.
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Garnish with edible rose petals and chopped pistachios.
Nutrition
- Calories : 336kcal
- Total Fat : 27g
- Saturated Fat : 16g
- Cholesterol : 104mg
- Sodium : 40mg
- Total Carbohydrates : 16g
- Dietary Fiber : 0g
- Sugar : 15g
- Protein : 6g
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