SAFfron Rose Panacotta


This is my second recipe in this new series of Diwali Desserts. Yesterday I posted the recipe of Jaggery Kulfi. Hope you guys liked it. 

Saffron and Rose are some of the few ingredients that are most important and most used in Indian desserts. Adding these two ingredients not only adds loads of flavour to the desserts but also adds beauty to it. Don’t you agree. 

Saffron Panacotta has been on my mind for sometime. And what better time to make it than Diwali, right? 

Saffron Rose Panacotta, is smooth and silky in texture and the mild flavour combination of saffron and rose is just perfect. I will be for sure serving this to my guests this diwali.


Ingredients 

1 cup – Fresh cream (amul fresh cream)

1/2 cup – Milk

1/2 tbsp – Gelatin powder

1/4 cup – Sugar

1 tbsp – Ice water

2 drops- Rose extract 

1 pinch – Saffron


For syrup

1 big pinch – Saffron

1 big pinch – Dried rose petals

4 tbsp – Hot Milk

1 tsp – Chopped Pistachios 

{* Always use cream and milk of similar fat %. If you are using heavy/double cream, then use whole milk. And if you are using single cream then use semi skimmed or skimmed milk. If the fat % are way different then you will see two seperate layers when you unmould the panacotta }


Method

Take 1 tbsp cold water in a small bowl and sprinkle 1/2 tbsp gelatin over it and set it aside for 5 minutes to bloom.

Heat the milk and the saffron to it and let it sit for an hour or two. 

Rub the saffron strands between your fingers to realease as much colour as possible. 

Now add cream to the saffron milk and heat milk and cream together. Just heat the milk. Do not boil it. Add sugar and rose extract to this and stir till the sugar dissolves. To this add the bloomed gelatin. Keep stirring and let the gelatin dissolve. Rub the cream mixture between two fingers to make sure gelatin is dissolved. Seive this mixture into a jug to remove any leftover particles of gelatin or cream. 

Pour this mixture equally into the ramekins or individual glasses. Let it sit on the counter top for 15 minutes and then refrigerate it overnight.

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For the topping

Heat the milk and add saffron to it and let it sit till it has realeased all the colour.

To unmould the panacotta, run a sharp knife on the edges of the ramekin to loosen the panacotta. Push the panacotta edges inwards with the finger and then turn the ramekin over the serving plate and tap it. You will now have a perfect wobbly panacotta with a perfect domb. Unmould the Panacotta just before serving.


Pour over a spoon of saffron milk and top it with dry rose petals and pistachios before serving. 


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