Rose and Saffron Panna Cotta with Berry Compote

Edited on 02/03/2021 to include more information and to make it reader-friendly. 🙂

Rose and Saffron Panna Cotta with Berry Compote - An Indian twist to the delicate, silky, indulgent Italian custard. 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.

ingredient run down

• heavy whipping cream
• unflavored gelatin
• sugar
• milk
• saffron
• rose water
• frozen mixed berries
• nut topping
• golden raisins
• sliced almonds
• mint leaves

step by step instructions

You will find the detailed recipe and the instructions in the recipe card below, but here are the instructions in a nutshell:

panna cotta

1. warm the milk and soak saffron threads for at least 20 minutes.
2. stir the gelatin into the heavy whipping cream and let sit for 5 minutes.
3. cook the gelatin-cream mixture stirring constantly.
4. stir in the sugar and the saffron threads along with the milk and rose water.
5. bring the mixture to a boil, have it simmer, stirring occasionally.
6. remove from heat and let it cool down to room temperature.
7. pour the cooled mixture into four dessert bowls. Cover the bowls with cling film and place them in the fridge.

berry compote

1. mix together frozen berries and sugar. cook on medium-high until the sugar melts.
2. add the rose water.
3. remove from heat and cool

nut topping

1. mix all the ingredients listed under nut topping.

assemble

1. 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.
2. Serve.

using agar-agar instead of gelatin

And my vegetarian friends, instead of gelatin you can use agar powder and you will have the vegetarian version of this indulgent dessert. For further references, read this and this.

P.S. I have made with couple of different brans of agar-agar and I have not gotten results I got from using gelatin. But, when I make it for my vegetarian friends, I use only agar-agar.

inspiration for this recipe

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.

I wanted to try 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.

un-molding panna cotta

You an make serve panna cotta as single servings without un-molding. But if you prefer to unmold the panna cotta, here are a few things you can do to easily un-mold the pannacotta.

There is science behind it you know.. 🙂

• spray the ramekins/mold very lightly with a non-stick cooking spray. make sure it is an un-flavored one.
• use silicone molds so that they are flexible to remove.
• use ramekins with a smooth surface inside. This prevents the gelatin from sticking to the ramekins.
• run a sharp knife on the edge to loosen the Panna cotta. This breaks the bond between the gelatin and the ramekin surface.
• immerse ¾ of the ramekins in hot water. this will loosen the gelatin slightly and will help with the un-molding.

want more recipes using saffron?

click on the recipe titles to learn more.

saffron

saffron rice

saffron butter cake

bhappa doi

additional notes

1. Rosewater - The exact flavor of rose water depends on the quality of the rose water used. Different brands tend to have different aromas and flavors. 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, stirring occasionally, to prevent the film from forming on the surface.

4. Cooling and setting time are not considered while specifying the preparation and cooking times.

5. You can make ahead of all the components (Panna Cotta, Berry Compote, and Nut topping) and assemble just before serving.

Rose and Saffron Panna Cotta with Berry Compote

Rose and Saffron Panna Cotta with Berry Compote - An Indian twist to the delicate, silky, indulgent Italian custard.

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Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

  

Rose and Saffron Panna Cotta

• 1 pint 2 cups/470 grams heavy whipping Cream
• 1 teaspoon unflavored gelatin
• ¼ cup 50 grams sugar
• 1 tablespoon milk
• 2 generous pinches of saffron
• 3-4 teaspoon rose water See Recipe Notes.

Berry Compote

• 1 cup approx. 120 grams frozen mixed berries
• 30 grams approx. 2.5 tablespoons granulated sugar
• 1-2 teaspoon rose water See Recipe Notes.

Nut Topping

• ½ tablespoon granulated sugar
• a few saffron threads optional
• 1 tablespoon golden raisins
• 1 tablespoon Sliced almonds
• ½ tablespoon desiccated coconut I used the dried desiccated coconut

Garnish

• Mint leaves

Instructions

 

Rose and Saffron Panna Cotta

• 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.

Berry Compote

• In a medium-sized saucepan, mix together frozen berries and sugar. Heat the saucepan 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.

Nut topping

• In a small bowl, mix together all the ingredients listed under "Nut Topping"

To serve

• 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.
• Serve.

Notes

1. Rosewater - The exact flavor of rose water depends on the quality of the rose water used. Different brands tend to have different aromas and flavors. 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, stirring occasionally, to prevent the film from forming on the surface.

4. Cooling and setting time are 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.