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Saffron pannacotta-feature-in-the-plate

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


  • 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)


  • a handful of organic unsalted pistachios, grinded
  • a handful of peeled almonds, grinded
  • some dark chocolate, shaved


  1. Soak the gelatin sheets in cold water for about 10 minutes.
  2. 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.
  3. Turn off the heat, add the gelatin sheets that you have previously squeezed out. Stir well to incorporate.
  4. 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.
  5. 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.


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.

  • Author: Nicoletta Sugarlovespices
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 8 small servings

Keywords: pannacotta, saffron, easy, italian, whipping cream, gelatin, spoon dessert, milk

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