Saffron Infused Panna Cotta
Soft, golden saffron panna cotta infused with kesar and cardamom, set with agar agar for a vegetarian, eggless chilled dessert.
Equipment
- Small saucepan
- Whisk
- Small clear glass dessert bowls or ramekins 4 to 6
- Small bowl for blooming saffron
Ingredients
For the panna cotta
- 1 1/2 cups heavy cream or whipping cream 360 ml
- 1 cup whole milk 240 ml, plus 2 tbsp for blooming saffron
- 1/3 cup sugar 65 g
- 12-15 saffron strands (kesar)
- 1/2 teaspoon green cardamom powder (elaichi)
- 1 teaspoon agar agar powder about 3 g
- 1/2 teaspoon vanilla extract optional
For garnish
- 1 tablespoon crushed pistachios
- saffron strands a few extra, for garnish
- dried rose petals optional
Instructions
Bloom the saffron
- Warm 2 tablespoons of the milk until just hot (do not boil). Add the saffron strands and set aside 5 to 10 minutes until the milk turns deep gold.
Dissolve the agar
- Pour the remaining milk into a small bowl. Sprinkle the agar agar powder over it and whisk well so no dry clumps remain.
Cook the cream base
- Add the cream, sugar, and cardamom powder to a saucepan. Pour in the milk-agar mixture. Warm over medium heat, whisking often, until the sugar dissolves and the mixture is steaming.
- Bring to a gentle simmer (small bubbles around the edge). Cook 1 to 2 minutes, whisking, until the agar fully dissolves and the liquid looks smooth.
- Turn off the heat. Stir in the bloomed saffron milk and vanilla if using. Taste; it should smell fragrant and taste lightly sweet.
Pour and chill
- Let the mixture sit 5 to 10 minutes so it is warm, not scalding. Stir once, then pour into glass bowls or ramekins. Cool to room temperature, then refrigerate 2 to 4 hours until set with a soft wobble. Overnight is fine.
- Serve in the bowls, or run a thin knife around the edge and invert onto a plate. Garnish with crushed pistachios, a few saffron strands, and rose petals if you like.
Notes
Powder vs flakes: This recipe is written for agar agar powder. If you only have flakes, crush about 1 tablespoon and simmer until fully dissolved before pouring.
Soft set, not rubbery: Stick to 1 level teaspoon powder for this liquid amount. More agar means a firmer, bounce-like texture.
Sweetener swaps: Use jaggery powder or monk fruit to taste in place of sugar. Stir jaggery in while the cream is warm so it melts evenly.
Dairy note: Whole milk plus cream gives the classic silky mouthfeel. For a lighter bowl, swap half the cream for more milk and keep the agar the same.
Storage: Cover and refrigerate up to 3 days. Add nuts and rose petals just before serving so they stay crisp and bright.
Tried this recipe?Let us know how it was!