Ready for an easy and quick dessert to prepare? The saffron and red currant panna cotta is delicious, creamy, and aromatic! A spoon dessert perfect for celebrating Christmas or other festive occasions. I chose this as the first recipe for this year’s Christmas Menu!
I tasted the saffron panna cotta a few weeks ago. We were having lunch to celebrate my Paciccio’s birthday, specifically at Montefiore at Osteria Cinque Colli. A true discovery, the saffron aroma, the creaminess of the panna cotta, and the topping added freshness to the dessert.
So, when I got home, I took pen and paper and started to write the recipe. Starting from the basic panna cotta preparation, mine is with fresh cream and milk, I added the saffron threads and then the red currants. I chose the currants as the final decoration and for the topping.
I’ll explain how to prepare the panna cotta like mine, step by step. You can also follow the video recipe of the saffron panna cotta. You can find it below the first photograph. You can use this base to create other variations of flavors and tastes, preparing a different panna cotta each time.
Let yourself be tempted by this dessert and, if you like, let me know in the comments, in the social profile chats or via email if it won you over! I’m in love with it! Write an email to lericettedibea@gmail.com to propose new recipes or talk directly with me!
On the blog, you’ll find other recipes prepared over the years, from the Nutella panna cotta to the mint panna cotta. Since you will have bought the saffron threads, you can also prepare first courses like the creamy saffron risotto or the creamy sausage and saffron pasta without cream. You can find all the recipes below: each link will take you directly to the recipe you choose to read.
Remember that I’m waiting for you every day on the fan page and group of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat! But now let’s move on to today’s recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 240.34 (Kcal)
- Carbohydrates 18.54 (g) of which sugars 17.40 (g)
- Proteins 3.95 (g)
- Fat 17.23 (g) of which saturated 0.94 (g)of which unsaturated 0.55 (g)
- Fibers 0.11 (g)
- Sodium 4.36 (mg)
Indicative values for a portion of 96 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 6 portions of saffron and red currant panna cotta
- 1 cup oz fresh liquid cream
- 1 cup cups milk
- to taste saffron threads
- 2.8 oz sugar (or powdered sugar)
- to taste red currants
- 0.4 oz gelatin sheets
- 2 teaspoons water
- 1 tablespoon cornstarch
- Half teaspoon sugar
- a few red currants
Tools to prepare saffron panna cotta with red currants
- 1 Saucepan
- 1 Hand Whisk
- 1 Spoon
- 1 Stovetop
- 6 Bowls
- 1 Refrigerator
- 1 Bowl
- 1 Blender
Note: the blender must be very small. Ingredients for the sauce are few, so it must be able to process them well. If you choose a large bowl or blender, you may not create a nice cream to decorate the panna cottas.
Steps for saffron panna cotta recipe
I start the panna cotta preparation by soaking the gelatin sheets in a bowl with plenty of cold water. The 12 grams of gelatin is perfect for 500 grams of liquids. Let soften for 10 minutes.
Meanwhile, I weigh all the other ingredients and arrange them on the work surface to proceed smoothly during preparation. I weigh the sugar, the milk, and the fresh liquid cream. I will deal with the red currants later during the three-hour rest of the panna cotta in the refrigerator.
I take the saucepan and the hand whisk. After the 10 minutes, I can proceed. I pour the fresh cream and milk, preferably whole milk, into the saucepan. I add the sugar and the saffron threads. Place the saucepan on the stovetop and maintain a medium-low flame.
I gently and constantly stir with the hand whisk. Please note: the liquids should not come to a boil. It will take about 4-5 minutes to dissolve the sugar and threads, thus giving color to the cream of milk and cream.
Now I’m ready to transfer the cream into the bowls. I take a ladle or a spoon and pour the liquid almost to the brim of each container. Let cool for a couple of minutes on the work surface, then put the bowls in the refrigerator.
Let the saffron panna cotta rest for 3 hours. Don’t rush: three hours is the minimum to respect. If you have more time, take advantage of it and leave it in the refrigerator as long as possible.
Shortly before serving the saffron panna cottas at the table, I prepare the sauce or topping with red currants. I take a couple of teaspoons of water, a few currants, a teaspoon of cornstarch to thicken, and half a teaspoon of sugar. I pour everything into the blender bowl and puree. If you can’t thicken well, add a little more cornstarch.
Then I pour the currant sauce over the panna cotta and decorate with a few berries, as you can see from the photos of this recipe. Now, I just have to wish you a good appetite and remind you that I’m waiting for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Storage, tips and variations:
Storage of saffron panna cotta: you can store it in the refrigerator for a couple of days. Do not top with the sauce if you will not serve this dessert immediately. Prepare it and use it just before serving. This will prevent the dessert from spoiling and changing color.
Tips: do not overheat or, worse, bring the milk and cream to a boil. Always stir with the hand whisk until all the gelatin is completely dissolved. Leave the dessert in the refrigerator as long as possible, using the three hours indicated as a starting point.
Variations of the saffron panna cotta recipe: you can use 500 ml of fresh cream, thus eliminating the milk. You can use powdered sugar instead of granulated sugar. You can decorate with other toppings if you don’t have red currants at home or if you don’t like them. However, choose something fresh and acidic to counterbalance the sweetness of the panna cotta. Avoid hazelnut cream as it may make the dessert too cloying.
