Saffron pannacotta with almond crumb
Rich and creamy saffron pannacotta with Almond crumb !
Ingredients
For the pannacottas
- 120 ml or ½ cup milk
- 360 ml or 1 ½ cups low fat cream
- 50 grams or ¼ cup sugar
- ¼ teaspoon saffron strands
- 2 teaspoon powdered gelatin
- ¼ cup cold water
For the crumble
- 60 grams or 1/2 cup almonds
- 56 grams or 1/4 cup butter cold
- 62 grams or 1/2 cup all purpose flour
- 50 grams or 1/4 cup granulated or castor sugar
Instructions
For the panna cottas
- Heat the milk, sugar , cream and saffron strands until the sugar melts and it comes to a boil.
- Take off heat and cover. Let it rest for half hour or more so that the saffron can infuse.
- Taste it and add more saffron/ sugar as needed.
- Sprinkle the gelatin over the cold water (in a small bowl) and let rest (bloom) for 5 minutes.
- Heat the cream mixture again and as it is about to boil ( bubbles around the side), take off heat .
- Stir in the bloomed gelatin and mix until dissolved. You can return to heat if needed but don't let it boil.
- Strain the mixture into lightly oiled ramekins or serving bowls.
- Chill atleast 4 hours.
- Serve in the dish or run a small knife along the edge of the pannacotta and slightly nudge it out onto a plate.
For the Almond crumb
- Preheat the oven to 200°C/ 400 F.
- Peel and grind the almonds with a little sugar until fine.
- Rub the ground almonds with the butter, sugar and flour until it looks like breadcrumbs.
- Spread on a baking sheet, and bake for 20 minutes until golden brown.
- Cool and spoon over the pannacotta while serving.
Notes
The pannacotta recipe makes 4 servings of little more than ½ cup each. You can multiply it to make as many as you want.
If you wish , you can serve the pannacotta in shot glasses/ martini glasses etc. In this case, chilling for two hours is sufficient.
I used Amul fresh cream to make the pannacotta.
You can use an equal amount of agar agar instead of using the gelatine.
The reason for straining the pannacotta is to remove any undissolved gelatine granules. If you think your gelatine is well dissolved , you can skip this step. You will have saffron strands in your dessert.
The almond crumb makes enough to generously accompany 4 pannacottas. You can use any left over over ice-cream or brownies. Store in an airtight container when not using.
You can also use readymade ground almonds or finely chop them instead of grinding.
If you wish , you can serve the pannacotta in shot glasses/ martini glasses etc. In this case, chilling for two hours is sufficient.
I used Amul fresh cream to make the pannacotta.
You can use an equal amount of agar agar instead of using the gelatine.
The reason for straining the pannacotta is to remove any undissolved gelatine granules. If you think your gelatine is well dissolved , you can skip this step. You will have saffron strands in your dessert.
The almond crumb makes enough to generously accompany 4 pannacottas. You can use any left over over ice-cream or brownies. Store in an airtight container when not using.
You can also use readymade ground almonds or finely chop them instead of grinding.