Saffron Panna Cotta in Minutes By Fatima Fabulous Kitchen
Guys I found halal gelatin! Which means I can finally attempt a panna cotta recipe – something I’ve been meaning to make for so long.
Panna Cotta is straight-forward to make and only requires a few ingredients – cream or milk, gelatin, and some sort of flavoring – typically a vanilla bean.
Since I’m not adding anything tart on top of the panna cotta (such as fruit), I wanted to make sure the Panna Cotta base wasn’t too sweet or rich. So I decided to stir in a bit of Greek yogurt which really did help balance everything out and enhance that melt-in-your-mouth texture.
Feel free to top the Saffron Panna Cotta with pistachios and whipped cream or some saffron milk (saffron strands soaked in warm milk) for extra decadence.
The best thing about Panna Cotta is that it only takes minutes to put together!
- 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
In a small ramekin or bowl, add your gelatin. Pour the tablespoon of water over the gelatin. Set aside.
In a saucepan, add your milk, cream, cardamom, and saffron.
Cook the cream mixture on medium heat for 5 minutes or until the saffron infuses into the cream. The cream mixture should turn yellow.
Now add in you soaked gelatin to the cream. Whisk until the gelatin is dissolved.
Remove from heat and remove cardamom pods.
Whisk in the greek yogurt.
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.
Allow the Panna Cotta base to come to room temperature. Then place in fridge for at least 4-5 hours.
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.
Serve the Panna Cotta as is or with whipped cream and pistachios on top.
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