Dessert | Saffron Caramel Panna Cotta … and Saffron Extract {product review} Recipe
“I remember a hundred lovely lakes, and recall the fragrant breath of pine and fir and cedar and poplar trees. The trail has strung upon it, as upon a thread of silk, opalescent dawns and saffron sunsets.”
Hamlin Garland
There’s something about saffron, something exotic, like a caress, light and beautiful! A tiny bit of this beautiful spice catapults a seemingly good dish into an extraordinary one. Pairing it with a panna cotta I learnt that something quite ethereal happened! We have never sat so long over dessert … S L O W L Y is how we ate it, not wanting it to finish. Thats just how sublime the Saffron Caramel Panna Cotta turned out to be.A good panna cotta is one of my favourite Italian desserts, possibly on top of my list. It’s been difficult to get the right consistency as whipping or heavy cream isn’t available here in India. I’ve made panna cotta several times in the past, but have never had much luck with turning them out perfectly, never a 100% satisfied feel!Must have been my lucky day as I experimented with a combination of low fat cream and gelatin and got the most amazing result. Amazing in taste and more importantly amazingly set! I set a few in goblets and the rest in metal molds with a saffron caramel {one in a ramekin too}. I had panna cotta on my mind ever since I received a mail from VAV Life Sciences, Mumbai inquiring if I was willing to review a ‘saffron extract‘ that their company produced. Saffron? Yes please! I’d never heard of saffron extract even though I use the normal dry saffron strands quite often … like here in Saffron, Pistachio & cardamom Kulfi {Indian frozen dessert}, Saffron Pistachio Yogurt Ice Cream, Saffron Rice Pudding, Hyderabadi Katchi Biryani, Yakhni Pulao etc.
Natural Saffron Extract : Saffron is a culinary spice that comes from the stigma of the crocus sativus flowers. Saffron Extract is a specially formulated food grade extract of saffron that has been treated to enhance the natural flavour of saffron, without losing any of its natural properties. There is a reduction in the amount of saffron extract required for imparting the same flavour, as compared to dry saffron. While the saffron leaves quickly stale and dry out, saffron extract does not lose flavour and can be stored upto 24 months. Liquid extract is easier to use and standardized in food preparations compared to dry stamens and can be dosed precisely compared to natural saffron. {For further details you can get in touch with Maitreyee Ghosh – logistics {@} vav {dot} in/ VAV Life Sciences }
With the tag of being the most expensive spice in the world, saffron is precious in many ways, especially its delicate flavour. Gentle and mild yet it elevates taste exotically perhaps like no other spice, saffron is associated with cuisines from India, Persia, Turkey, the Arab World, and even Europe. And I love the way it embraces both sweet and savory recipes so well.This versatile spice goes a long way, and the saffron extract was a pleasant surprise. It imparted the characteristic subtle saffron flavour and colour to perfection. It was easier to use as its already in an extract form so the need to soak it for the obligatory 15 minutes prior use wasn’t necessary. The flavours were deep and pronounced, as was the colour. Just a knife tip amount {about 1/8tsp} was good enough to beautifully flavour the panna cotta and another bit to flavour and colour the caramel.A panna cotta caramel? That morning my path crossed with Raquels who writes a stunning food blog in Spanish, The Tragaldabas. She had the most beautiful panna cotta posted there, and I found my culinary path instantly!! She used Werthers candy in her caramel, and the very idea of a panna cotta with a caramel had me captivated.I went my own caramel way, like how my mother used to make it for caramel custard when we were kids. I remember waiting with bated breadth for the custard to be turned over {always in a green bowl which was reserved for caramel custard}. All three of us sisters would cheer when like magic the well set steamed pudding would ‘plop’ out with this shining crown on top!That was going to be the caramel for my panna cotta, one I decided to flavour with a dash of the saffron extract. Since saffron is such a gentle spice, I kept from letting the caramel turn characteristically dark. Bitter caramel in pudding is yum, but with saffron I turned the heat off the minute the sugar melted and coloured slightly.Perfect Spring dessert, the panna cotta came together like a beautiful dream, lilting, mesmerising, smooth, perfect, like a dream you didn’t want to wake up from. The textures teased the palette and we ate it in silence, everyone enjoying the elegance and caress of this cooked cream. {I made it again yesterday, on request, and to ensure that the magic was for real. It was!!}
Recipe: Saffron Caramel Panna Cotta
Summary: Perfect Spring dessert, the panna cotta came together like a beautiful dream, lilting, mesmerising, smooth, perfect, like a dream you didn’t want to wake up from. The textures teased the palette and we ate it in silence, everyone enjoying the elegance and caress of this exquisite Italian dessert.
Prep Time: 20 minutes
Total Time: 30 minutes plus setting time
Ingredients:
- Saffron caramel
- 75gm granulated sugar
- 1-2gm saffron extract {knife tip full}
- Saffron Panna Cotta
- 2tsp gelatin powder
- 3 tbsp cold water
- 1ltr low fat cream {18% fat}
- 110gm vanilla sugar {or plain}
- 1/8 tsp saffron extract {plus a teeny bit more for topping}
- Pistachios, rose petals to garnish
Method:
Saffron caramel
Keep the serving molds/ramekins ready.
Place sugar and 1/8 tsp of saffron extract in heavy bottom pan and melt the sugar to a light caramel. Do not let it burn or it will gte bitter. Swirl the pan often and take off the minute all the sugar has melted. It should be a bright orange colour.
Immediately spoon about a heaping tsp into each mold/ramekin, swirling it about to distribute it.Continue for all the molds. Do this pretty fast as the caramel will harden rapidly. Just in case it hardens before you are place the pan over very low heat to melt again.
Saffron Panna Cotta
Sprinkle gelatin over cold water and let stand for five minutes.
Place the cream, saffron and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
Let the mixture stand for about 10 minutes, reserve about 100ml {optional}, and distribute the rest among your serving bowls/molds/ramekins/goblets.
Leave to set for about 1-2 hours, then add a tbsp of the deeper saffron cream over the tops. Allow to set for another 6-8 hours/preferably overnight.
Demold loosening the sides with a blunt knife and serve with a sprinkling of pistachio nuts and edible dried rose petals if you like.
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Also find me on The Rabid Baker, The Times of India