Saffron Pannacotta, a smooth and velvety dessert with a beautiful golden hue and the spicy, yet delicate taste of the saffron.
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Spoon desserts
Sometimes you just want a different dessert, lighter, smooth on the palate. That is when spoon desserts (dolci al cucchiaio, as we say in Italian) come to mind. Pannacotta is a beloved classic Italian dessert. The name means "cooked cream" in Italian. Easy to make ahead, with very few ingredients, it just needs time to set in the fridge. In this pannacotta I used an exquisite, crimson saffron as the main flavor. Saffron is not only great in savory dishes, like Risotto, but also sweets.
Ingredients and substitutions
- whipping cream, replace with dairy free whipping cream if you want it dairy free;
- milk or dairy free milk for dairy free;
- granulated sugar or cane sugar
- saffron, I used powdered saffron
- gelatin sheets or agar agar
- Pistachios, almonds, dark chocolate, optional toppings
How to make Saffron Pannacotta
- Soak the gelatin in cold water for about 10 minutes.
- In a high-sided pan over medium/low heat, pour the whipping cream and milk with the sugar, mix well, and just before it starts to boil, add the powdered saffron.
- Turn off the heat, add the gelatin sheets that you have previously squeezed out. Stir well to incorporate.
- Use a strainer mesh to pour the mixture into cups, shot glasses, or jars. Let cool slightly, then place in the refrigerator for at least 4 hours. Kitchen tip: wash your cups/jars in cold water before pouring the pannacotta.
- When the pannacotta is set, you can top it with your favorite toppings. You can serve the pannacotta in the cups/jars or invert it onto a plate. Kitchen tip: With the point of a sharp knife, remove the edge of the panna cotta from the mold. Briefly immerse the molds in hot water, then turn them upside down on the plates.
Topping suggestions
I thought that a little crunch on top would pair well with the creamy smooth texture of this Saffron Pannacotta. I chose three different toppings: ground pistachios, crumbled almonds, and shaved dark chocolate. Each one turned out unique and delightful. Great would also be melted chocolate, a fruit compote, or caramel sauce.
Flavor and texture
The pannacotta is smooth and creamy. The color, due to the saffron is a lively, bright yellow. The flavor reflects the color and is intensly pleasurable. Each spoonful is a delight for the tastebuds thanks also to the contrasting crunchy topping. A succesful dessert, highly enjoyed by everybody.
Hope you make it and enjoy it with your dear ones. And let me know what flavors you liked best.
Enjoy!
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Saffron Panna Cotta
Saffron Pannacotta, a smooth, velvety, creamy dessert with a beautiful golden hue and the spicy delicate taste of the saffron.
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
- 250 g whipping cream
- 250 g free milk
- 75 g cane or granulated sugar
- 0,1 g (1 package) powdered saffron
- 3 gelatin sheets (or 1 tsp agar agar)
Toppings:
- a handful of organic unsalted pistachios, grinded
- a handful of peeled almonds, grinded
- some dark chocolate, shaved
Instructions
- Soak the gelatin sheets in cold water for about 10 minutes.
- In a high-sided pan over medium/low heat, pour the whipping cream and milk with the sugar, mix well, and just before it starts to boil, add the powdered saffron and stir.
- Turn off the heat, add the gelatin sheets that you have previously squeezed out. Stir well to incorporate.
- Use a strainer mesh to pour the mixture into cups, shot glasses, or jars. Let cool slightly, then place in the refrigerator for at least 4 hours. Kitchen tip: wash your cups/jars in cold water before pouring the pannacotta.
- When the pannacotta is set, you can top it with your favorite toppings. You can serve the pannacotta in the cups/jars or invert it onto a plate. With the point of a sharp knife, remove the edge of the panna cotta from the mold. Briefly immerse the molds in hot water, then turn them upside down on the plates.
Notes
You can use agar agar in place of the gelatin. In that case, bring to boil the cream, milk, sugar and agar agar all together.
Remember you will need about 4 hours in the fridge to set up.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 8 small servings
Keywords: pannacotta, saffron, easy, italian, whipping cream, gelatin, spoon dessert, milk
I love baking and kneading dough because it takes me to a happy place in my soul.
karrie @ Tasty Ever After says
I know how you feel Nicoletta. I get so downright depressed about what's happening in the world and why people are so mean. Then I try to overcome it by thinking positively and focusing on all the good that's around us, but it's hard to do that. Glad that you will soon be with Loreto 🙂
Your saffron panna cotta will cheer anyone up. Panna Cotta are a favorite of mine but I never make them at home. I'll have to make yours soon 🙂 xoxo
Hello Karrie 🙂 . I thought Pannacotta would be such a difficult dessert to make...but I was wrong. It is easy, fast (not including the setting time) and the result is fantastic! This particular one with saffron flavor is unbelievable! Hope you make it and let me know 🙂 . Thanks for stopping by.
Jolina - The Unlikely Baker says
Funny how I just had pannacotta last night at a restaurant and I thought that I MUST get around to trying to make one myself already! And here I see your wonderful recipe and gorgeous photos...it's a sign! 🙂 These look delightful. (And yes, I also feel the way you do about all that's going on in the world. I wish people can just learn to choose kindness over hate.)
Exactly. Choose. Kindness over hate. Thanks Jolina, very much. I wanted to try making my own pannacotta for years and finally I did it. It is actually easy, fast and the result is a smooth, creamy, delicious dessert. Let me know if you try it (with the milk and whipping cream of your choice).
MDIVADOMESTICA says
What a simply perfect ending to any great summer meal. The saffron is a great choice for colour and flavour. Fantastic!
Thanks! It is a light dessert and so enjoyable!
Marie-Pierre says
This looks sublime! A delicate summer dessert! I'll try it soon, thanks for sharing.
Thank you Marie-Pierre! Perfect for summer, with any topping you like 🙂 .
Samantha @mykitchenlove says
Such a beautiful vibrant colour! Love the spin of the flavour combos.
Thank you Samantha! The saffron adds a beautiful color and a lovely flavor, enhanced by the toppings.
Hasani Franke says
Hello! If I wanted to make a non vegan Pannacotta would the measurements stay the same if I use normal whipping cream, milk and so on? Looking forward to making these!!
Also for the great picture with the pannacotta on the plate and the pistachio crumb sprinkled on top, what mold did you use?
Thanks!!
Hi! Yes, you can substitute regular milk and whipping cream for a non vegan Panna cotta. The molds I used were the little white cups you saw in the pictures, they are espresso shots in Italy. You can use whatever you have, ramekins, small glasses, etc. Thank you so much for stopping by!