Saffron Panna Cotta

panna cotta allo zafferano

Saffron Panna Cotta

Today we propose you a simple and special recipe: saffron panna cotta. Our purpose is to use the saffron for a “creamy dessert” and we chose the panna cotta.
We think that panna cotta is a great dessert, even versatile, but often the fantasy around this sweet is omitted and always we find the classic tastes. So we suggest you to try this tasty variant using our saffron pistils. We just put them into infusions in a lukewarm cream. The result was stunning. A sweet, intense and delicate taste. What about topping? The classic caramel would have been a bit bitter and invasive taste, so we opted for its variant, the salsa mou. It is possible to make this recipe also with saffron powder but the best things is always to use the saffron pistils. Try to make it at home. You will be very satisfied!

INGREDIENTS for five people:


  • 250 ml of fresh cream
  • 250 ml of fresh whole milk
  • 80 g of sugar
  • 15/20 saffron pistils
  • 3 gelatin sheets

Mou sauce:

  • 175 g of sugar
  • 250 ml of fresh cream


Put cream, milk and sugar in a saucepan and let it go slow. Meanwhile, put the gelatin sheet into a bowl of cold water. Heat a small bowl of cream and put the saffron pistils. When cream and milk are on the point of boiling, out of the fire add the gelatine and the saffron infusion and mix. If you want your panna cotta to have a brighter color you can still add pistils, but you have to wait until the temperature drops. Fill the cutters and let it rest for 4 hours.

Put the sugar in a very large pan and let it melt in low heat. In a pan, warm the cream. When the caramel becomes dark amber (not too much because over 170 degrees becomes too bitter) you have to add the hot cream and mix quickly. We advised you to use a large casserole because the cream in contact with the caramel immediately begins to boil and need space. You have to mix quickly because at this stage, sugar has a small thermal shock and begin to crystallizing. Once made, pour the sauce into a bowl and let it rest. If you think it is too cold and dense you can easily add other cream or milk.

–> Learn more about saffron