Desserts and Sweets

September 26, 2019

Saffron Panna cotta with Kiwi Coulis

Prep time: 10 mins

Cooking Time:20 mins

Total Time:30 mins mins + 5 hours for setting.

Servings:6 persons

Panna Cotta in Italian means cooked cream. Saffron Panna Cotta with Kiwi Coulis is incredibly easy to make and looks very impressive as shot glass dessert. In this recipe of Saffron Panna cotta with Kiwi Coulis, vegetarian gelling powder is used . For the flavour in Saffron Panna Cotta with Kiwi Coulis, mainly the saffron taste is predominant with a bit of cinnamon and nutmeg. The tanginess-sweetness of the Kiwi coulis goes very well with the Panna Cotta. It is a quick dessert perfect for summer time.

Ingredients:

For Panacotta:

400 ml Evaporated Milk OR 200ml regular whole milk & 200 ml heavy cream
1 sachet Vegetarian gelling powder (8 gm) – I used Jel-it-in
4 teaspoon sugar
a few strands of saffron infused in warm milk
a pinch of nutmeg & cinnamon powder

For Kiwi Coulis:

3-4 green kiwis (1 kiwi for garnish and the rest cut finely for the coulis)
3-4 tsp sugar (as needed)
1/4 cup water

Method:

For Panacotta:

Take a tablespoon of warm and soak some strands of saffron in it. Keep aside.
Dissolve gelling powder in 200ml cold milk and mix.
Add the sugar, infused saffron, nutmeg and cinnamon powder to the remaining milk.
Gently heat this remaining milk to nearly boiling point till bubbles arise from sides and sugar dissolves. Switch off flame .
Now add this warm milk to the milk in which the gelling powder is dissolved. Mix well.
Fill into glasses or moulds of your choice.
Apply a cling wrap over them so that a thin layer is not formed on the panna cotta.
Keep the molds or glasses in the fridge to set for 4-5 hours or best overnight.

For Kiwi Coulis:

Peel and finely chop the kiwis
Cook kiwis, with water and sugar till mushy.
Let cool and slightly pulse it in mixie. Do not overdo otherwise the seeds of the kiwi will get crushed and rendering a brownish tinge to the coulis.