Persian Saffron Yogurt Panna Cotta
A delicate saffron-infused yogurt panna cotta topped with rose petals and crushed pistachios for a light dessert.
It's a make-ahead dream: the mixture comes together on the stovetop in minutes, then sets in the fridge while you get on with your day. Serve it for a special breakfast treat or as a delicate ending to a meal.
Ingredients
- 1 1/2 teaspoons powdered gelatine (or 2 1/4 teaspoons agar agar for a vegetarian version)
- 2 tablespoons cold water
- 1 1/4 cups whole milk
- 1/2 cup caster sugar
- 1/4 teaspoon saffron threads, lightly crushed
- 1 1/2 cups full-fat plain yogurt
- 1 teaspoon rose water
- 2 tablespoons shelled pistachios, finely crushed
- 1 teaspoon dried rose petals, for garnish
Instructions
- Sprinkle the gelatine over the cold water in a small bowl and leave to bloom for 5 minutes.
- In a small saucepan, warm the milk, sugar and crushed saffron over medium-low heat, stirring until the sugar dissolves and the milk is steaming but not boiling, about 3 minutes.
- Remove from the heat, add the bloomed gelatine and stir until completely dissolved.
- In a medium bowl, whisk the yogurt and rose water until smooth. Slowly pour in the warm milk mixture, whisking constantly until fully combined.
- Strain the mixture through a fine-mesh sieve into a jug, then divide among four small glasses or ramekins.
- Cover with cling film and refrigerate for at least 4 hours, or until set.
- To serve, scatter the crushed pistachios and dried rose petals over the tops.
Cook’s tips
- Crush the saffron threads between your fingers or with the back of a spoon to release their colour and aroma.
- For a smoother set, strain the mixture before pouring into the glasses.
- If using agar agar, follow the packet instructions and bring the milk mixture to a brief simmer to activate it.
Substitutions
- Replace the rose water with 1/2 teaspoon vanilla extract if you prefer a less floral flavour.
- Use a dairy-free yogurt and milk alternative suitable for setting, such as soy milk, if needed.
- Swap the pistachios for crushed almonds or walnuts.
Storage & reheating
Store covered in the fridge for up to 3 days; add the pistachio and rose petal topping just before serving.
Frequently asked questions
Can I make this panna cotta vegetarian?
Yes, use agar agar instead of gelatine. Follow the packet instructions, as strengths vary, and bring the milk mixture to a brief simmer to activate the agar before combining with the yogurt.
How long does it take to set?
It needs at least 4 hours in the fridge, but overnight is even better for a firm, clean set.
Can I use Greek yogurt?
Yes, full-fat Greek yogurt works well and gives a slightly denser texture. You may need to whisk it with a splash of milk to loosen it before combining.
Is this dessert gluten-free?
As written, the recipe contains no gluten-containing ingredients, but check the labels on your yogurt and gelatine if you need to be certain.
