Saffron panna cotta

If you’re used to having saffron in savoury dishes, a saffron dessert will be a wonderful

surpriseSaffron panna cotta is the panna cotta flavour you didn’t expect.

Traditional panna cotta is spiced up with a hint of saffron to give it a new flavour depth

and an irresistible bright yellow colour.

Make this yellow panna cotta and enjoy a saffron dessert this spring.



  • 300 ml cream 40% fat
  • 100 ml milk
  • 60 g granulated sugar
  • 4 g gelatin sheets
  • 25 g saffron
  • 1/2 tsp vanilla extract

Metric – US Customary


  1. Soak the gelatin in cold water for a few minutes.
  2. Combine cream, milk and sugar in a saucepan and set on medium heat. Stir to dissolve the sugar.
  3. When the sugar has dissolved add the saffron and keep stirring. Cook mixture on medium heat until just before it reaches boiling temperature. Remove from the heat.
  4. (Optional) Pour mixture through a fine sieve or cheesecloth to separate saffron threads/debris.
  5. Drain the gelatin and add to cream mixture, stirring to dissolve.
  6. Stir in the vanilla extract.
  7. Pour hot mixture into moulds or serving cups. Refrigerate for 3-4 hours or until set.



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