Kashmir x Italy
Kesar pista panna cotta
Kulfi's favourite flavours took a holiday to Italy and came back wobbly.
200 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original311kcalsame
4 gproteinsame
1 gfibresame
200minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Warm 2 tbsp of the milk and soak the saffron in it for 10 minutes.
- 2Whisk the agar into the remaining cold milk. Bring to a boil on medium heat and simmer 2 minutes, whisking.
- 3Add the cream, 70 g sugar, cardamom, rose water and saffron milk. Heat 2 minutes until steaming, without boiling.
- 4Strain into 6 small glasses or moulds. Cool 15 minutes, then chill 2 hours.
- 5For the praline, melt 40 g sugar on medium heat without stirring until amber, about 4 minutes. Stir in the pistachios, spread on parchment and cool 15 minutes. Crush coarsely.
- 6To unmould, dip each mould in hot water for 5 seconds and invert onto a plate. Top with praline.
Serve it like this
Turn the panna cotta out in the centre of a chilled plate. Pile praline shards on top for height and dot three saffron syrup drops around it.
