A pandemic can never stop you from having your favourite food, isn’t it? And
The most expensive spice in the world Saffron is an inevitable essential to many cuisines worldwide. The ancient Greeks and Romans used saffron as perfume. Some of the finest saffron is harvested in regions like Spain, Iran etc. In my dessert i have managed to combine saffron and another favorite spice Cardamom. This cardamom is very special to me as they are organic and from my friends farm in Idukki in Kerala. The aroma it emanates when i open my spice jar is just intoxicating!!! That is the magic of unprocessed, hand picked and well taken care of produce!!!
I have made many a Panna Cottas during my dessert journey and its very rare one can go wrong making it, as the main thing that holds it together is the right amount of setting agent you add to it!! Subtly spiced this beautiful dessert sings of saffron and cardamom. Creamy, luscious, explosion of flavors and melt in the mouth experience.
What you need
400 ml cream
4 to 5 tablespoons of sugar ( here i would suggest after your 4th spoon add more only if you think necessary depending on how sweet you would like your dessert
1/4 tsp good quality saffron crushed
4 to 5 cardamom seeds
1/2 tsp vanilla extract
lemon zest from 2 lemons
pinch of salt
1/2 cup whole milk
1 1/2 tsp gelatin
2 tbsp cold water
Roasted and coarsely crushed pistachios
How to go about
Heat the cream and milk adding saffron, cardamom, vanilla, sugar and salt. Once it reaches boiling point, switch off and leave to infuse for two hours. Bloom your gelatin in cold water. Slightly heat the cream mixture and add the gelatin and combine well. Sieve the mixture and add the lemon zest. Pour into molds and leave to set over night.
I used seasonal fruits like red plums and black grapes. Up to you to choose the accompaniments or even just eating the panna cotta the way it is is just yum!!
dictates a perfect panna cotta. Ok lets get to it then :)