Saffron Cardamom Panacotta Recipe
Panna cotta, an Italian dessert whose name translates to "Cooked Cream," is a luscious treat made from sweetened heavy cream thickened with gelatin. Traditionally flavored with vanilla, coffee, or rum, this versatile dessert can be customized with fruit sauces, nuts, or spices to suit any palate.Imagine an Italian dessert infused with Indian flavors – a fusion that's truly irresistible! The spices elevate the creamy richness, with cinnamon adding a warm, aromatic top note that ties it all together. This melt-in-the-mouth dessert is delicately sweet, with the subtle, enticing aroma of cardamom making it even more captivating.Perfect for festive occasions, this indulgent treat is sure to delight your guests and leave them asking for seconds!
Ingredients
- 450 Ml Fresh Cream
- 450 ml Milk
- 50 gram Sugar
- 12 gram Gelatin Sheets
- 6 sticks Saffron
- 5 sticks Cardamom
Instructions
- Combine the milk and the cardamom sticks in a pan and bring to simmer.
- As soon you see bubbles to form on the top, turn off the heat.
- Cover the pan and let the cardamom infuse in milk for 10-15 minutes.
- Bloom the gelatin leaves in ice cold water for 10 minutes
- Strain the Cardamom infused milk.
- Combine milk, sugar and saffron in a pan and bring to boil.
- As soon as it boils, turn off the heat and dissolve the gelatin (strain the water).
- Pour the cold cream in a bowl and gradually combine the warm mixture into the cream.
- Pour it into desired glasses and let it cool in the refrigerator for at least 2 hours.
- Serve with garnishing of almond slivers, crushed pistachios and silver leaf.
Notes
- In case you are using gelatin powder, bloom the desired amount of gelatin into 4 times water.
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