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Saffron cardamom panna cotta.

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Ingredients

Scale
  • for the panna cotta:
  • 3 cups heavy cream, divided (notes on substitutions below)
  • 1/4 cup sugar
  • small pinch salt
  • 3–4 cardamom pods
  • 2–3 saffron threads
  • 2 tsp unflavored gelatin powder
  • pinch cinnamon for garnish (optional)
  • finely chopped or grated pistachios for garnish (optional)
  • sliced almonds for garnish (optional)
  • for the saffron-cardamom syrup (if desired):
  • 1/2 cup water
  • 1/2 cup sugar
  • 5–6 saffron threads
  • 3–4 cardamom pods

Instructions

  1. To make the panna cotta: Split open the cardamom pods and squeeze out the seeds. (Does this remind anyone of a Snargaluff pod? Anyone?) Pour 1 cup of the cream into a small bowl and sprinkle the gelatin over it, without stirring, and set aside to let the gelatin soften.
  2. In a small saucepan, combine the remaining 2 cups of the cream, cardamom pods and seeds, saffron threads, sugar, and salt, and heat until steaming hot but not boiling, stirring to dissolve the sugar. Continue to stir, removing from heat if it begins to simmer, for about 5-10 minutes. For a stronger saffron-cardamom flavor, steep this cream mixture for 30 minutes, and wait until 10 minutes are left to prepare the cold cream and gelatin mixture. (I was impatient, so I didn’t take this route.)
  3. Add the gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin. Strain the mixture through a fine-mesh sieve and discard the cardamom pods.
  4. Divide the mixture evenly among four 4-ounce ramekins, or however many cups you need depending on the size. Cover with plastic wrap and chill for at least four hours and up to a day in advance of serving.
  5. When serving, you can leave the panna cottas in their ramekins or dishes, or unmold the ramekins by placing them in a large shallow dish and filling it with hot water so that the ramekin walls warm. After about 20-30 seconds, lift the ramekins and overturn them onto dessert plates. The panna cottas should unmold easily. Garnish with crushed pistachios and almonds, a pinch of cinnamon, if desired, and a drizzle of saffron-cardamom syrup (recipe follows).
  6. To make the saffron-cardamom syrup: Whisk together the water and sugar in a small saucepan until sugar is dissolved. Split the cardamom pods and squeeze out the seeds; add the pods, seeds and saffron threads to the water and sugar, and bring to a boil. Simmer for 3-5 minutes, or until syrup thickens and leaves lines in the pan when stirred. Remove from heat and let cool. I left the pods and threads in the syrup, but you can strain it out if you like. Either way, simply drizzle over whatever desserts you like, or use it in a twist on a cocktail.

Notes

You can substitute up to half the cream with milk — just use the milk as the cold portion to dissolve the gelatin in Step 1. Note that a half-milk half-cream panna cotta can run the risk of separating as it sets, so you’ll want to whisk the mixture in an ice bath as it cools before pouring into cups, or whisk the mixture when it reaches room temperature before chilling it in the fridge. Here, I thought I’d just keep things simpler and go with full cream.

Alternatively, you could use half-and-half, or for a vegan version, use coconut milk (!)

Find it online: https://tworedbowls.com/2014/05/07/saffron-cardamom-panna-cotta/