Saffron, Almond and Pistachio Panna Cotta with Puffed Rice Honeycomb - Chef Recipe by Vikrant Kapoor

Saffron, Almond and Pistachio Panna Cotta with Puffed Rice Honeycomb - Chef Recipe by Vikrant Kapoor


Panna cotta:

3.4 leaves platinum strength gelatin
750mL thickened cream (35% milk fat)
300mL milk
160g caster sugar, or 80g sugar and 80g honey
4-6 pods crushed cardamom
Pinch of saffron

Saffron jelly with almonds and pistachios:

1/2 cup water
1/8 cup sugar
1/2 pinch saffron
0.7 leaves platinum strength gelatin
25g almond slivers
25g pistachio slivers

Puffed rice honeycomb:

80g caster sugar
30g liquid glucose
15g honey
1/2 tsp ground cloves
3g bicarbonate of soda
50g puffed rice
1 Tbs water


Panna cotta:

Put the gelatin leaves in a bowl of cold water to soften.

In a saucepan, combine cream and sugar. Stir and bring to a simmer, add softened gelatin, stir over a low heat until it is completely dissolved. Set aside.

In a separate pot, infuse a little milk with saffron and leave for 10 minutes. Heat the rest of the milk with crushed cardamom, bring to the boil and leave for 15-20 minutes to infuse. Strain out the cardamom seeds and combine with saffron milk.

Combine both cream and milk mixtures and pour into six jelly moulds. Refrigerate for at least four hours, preferably overnight.

To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate and shake gently to dislodge, it should have a nice wobble.

Saffron jelly:

Put gelatin leaves in cold water to soak.

Place water, saffron and sugar in a pot and bring to the boil. Set aside and mix in the soaked gelatin once cool.

Pour a little of the jelly mixture into six mould and divide the nuts between them. Put in the refrigerator or ice bath to set. The jelly must not set completely so it adheres well with the panna cotta.

Puffed rice honeycomb:

Stir sugar, liquid glucose, honey, cloves and 1 tablespoon water into a saucepan over a high heat to dissolve sugar. Bring to the boil and cook until mixture reaches 155 C, 3-4 minutes.

Quickly stir in bicarbonate of soda until well combined, mixture will froth up. Then add puffed rice and stir to combine. Tip onto a tray lined with baking paper and leave to set. Chop coarsely.

To plate:

Place panna cotta on serving plate with a slice of poached pear and syrup from poaching.

Turn out jelly from moulds and place on top of panna cotta. Scatter puffed rice chunks on plate and a red sorrel leaf.

Recipe provided by Zaaffran

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