Happy weekend, friends!
This week is special. You know why? You start planning for the Valentine’s day weekend.
Just like you, I know I want to do something special for this Valentine’s day.
I was debating about what special dessert to prepare, to make it special.
I zeroed in on Panna Cotta.
But the million dollar question. What flavor?
What flavor to use?
Vanilla? Chocolate Panna Cotta?
Been there; done that.
I wanted something exotic (well, “exotic” is kinda debatable since these spices and flavorings are delivered to your door-step by online shops and there is an international market/shop in every city. But humor me when I call them exotic flavors).
I decided to go with Rose flavored Saffron Panna Cotta. To top it, I used a berry compote. The silky-smooth, exceptionally light, cloud-like Italian custard gets an exotic Indian makeover in this recipe, resulting in a Rose and Saffron Panna Cotta with Berry Compote.
Oh yeah! (This is so happening again on Valentine’s day.)
I decided not to unmold the dessert while serving (less of a mess; less dishes to wash 🙂 ), though typically, you will see it served unmolded. Instead, I decided to go with a transparent dessert bowl to showcase the texture, color and beauty of this elegant dessert.
Surprised about the 20 minutes preparation time? Well, that is just the saffron threads soaking in warm milk. Dontcha worry!
So if you are looking for a grandiose dessert (that is uber easy to prepare) with a beautiful fruity-floral flavor profile, then this is it.
It is a rich, creamy and indulgent dessert – just the right kind you want to have on special days.
I adapted this recipe from a recipe shared by special friends of ours – Martin and Andrea. We tasted a homemade Panna Cotta at their house a couple of years back. Andrea took the trouble of translating her German recipe and sent it to us when I asked for the recipe. A BIG thank you to Andrea.
Rose and Saffron Panna Cotta with Berry Compote - An Indian twist to the delicate, silky, indulgent Italian custard.
20 minPrep Time
25 minCook Time
45 minTotal Time
- 1 pint (2 cups/470 grams) heavy whipping Cream
- 1 teaspoon unflavored gelatin
- 1/4 cup (50 grams) sugar
- 1 tablespoon milk
- 2 generous pinches of saffron
- 3-4 teaspoon rose water (See Recipe Notes).
- 1 cup (approx. 120 grams) frozen mixed berries
- 30 grams ( approx. 2.5 tablespoons) granulated sugar
- 1-2 teaspoon rose water (See Recipe Notes).
- 1/2 tablespoon granulated sugar
- a few saffron threads (optional)
- 1 tablespoon golden raisins
- 1 tablespoon Sliced almonds
- 1/2 tablespoon desiccated coconut (I used the dried desiccated coconut)
- Mint leaves
- In a small bowl, warm the milk and soak saffron threads for at least 20 minutes.
- In a small saucepan, stir the gelatin into the heavy whipping cream and let sit for 5 minutes. Heat up the mixture (on medium high heat) and stir constantly to ensure the gelatin is completely mixed in with the cream.
- Stir in the sugar and the saffron threads along with the milk and rose water.
- Bring the mixture to a boil, have it simmer for about 15 min and stir occasionally.
- Remove from heat and let it cool down to room temperature. Stir occasionally to break the film that forms on the surface.
- Pour the cooled mixture into four dessert bowls. Cover the bowls with cling film and place them in the fridge for at least 2 hours or till the Panna Cotta sets.
- In a medium sized saucepan, mix together frozen berries and sugar. Heat the sauce pan on medium high, stirring occasionally to melt the sugar.
- Once the sugar has melted and berries have become soft, add the rose water.
- Take off heat and cool.
- In a small bowl, mix together all the ingredients listed under "Nut Topping"
- Once the Panna Cotta is set, spoon the mixed berry compote over the Panna Cotta, top it with a little bit of nut topping and garnish with mint leaves.
1. Rose water - The exact flavor of rose water depends on the quality of the rose water used. Different brands tend to have different aroma and flavor. I would suggest adding a few drops at a time and test the flavor. Stop adding the rose water when you are satisfied with the flavor and aroma.
2. The gelatin tends to stick to the sides and bottom of the saucepan while heating. Make sure to scrape the sides and bottom while stirring.
3. Once you remove the panna cotta from heat, stir occasionally, to prevent the film from forming on the surface.
4. Cooling and setting time is not considered while specifying the preparation and cooking times.
5. You can make ahead all the components (Panna Cotta, Berry Compote, and Nut topping) and assemble just before serving.
Saffron Trail on Framed Recipes – More recipes using Saffron
Saffron Butter Cake
Saffron butter cake is all things delicious – (aromatic) saffron, buttery, moist and tenderly sweet. A piece of which will bring a smile to your face.
Classic Bengali Sweet – Bhappa Doi – Steamed Yogurt. Flavored with exotic saffron, cardamom & a hint of citrus! Mmmmm…. Rich, creamy & delicious!
Doodhpaak (Kheer) – traditional, aromatic Indian pudding made by simmering rice in milk & sweetened with sugar. Tastes ab-so-lute-ly divine.