Saffron Panna Cotta

 
 

Pastry & Bakery 


 

Additional information

Category

Pastry & Bakery

Difficulty

Basic

Yield

About Twelve 4oz Servings

Description

1Scale OR Measuring Cups
11 Quart Saucepan
1Small Whisk
1Small Bowl
124 Ounce Serving Containers
1Spoon
1Sifter/Strainer
1Electric Stand Mixer with Four Quart Bowl and Whip Attachment

Panna Cotta

GramsOuncesVolume
Itaberco Pronto Panna Cotta (PS-401)100g10.5oz1 1/2 Cup
Milk, Whole500g1 Lb.2 Cups
Heavy Cream1,000g2 Lbs.1 Quart
Saffron Threads1g-1 Tsp.

Finishing

GramsOuncesVolume
Heavy Cream250g8oz1 Cup
Plain Greek Yogurt132g3.75g1/2 Cup
Pomegranate Seeds150g5.25oz1 Cup
Unsalted Pistachios, Chopped46g1.75oz1/2 Cup

The Panna Cotta

1

Weigh your Itaberco Pronto Panna Cotta (PS-401) in a small bowl and set aside.

2

Weigh your milk in the saucepan and cook over medium high heat until warm. Turn off the heat and add the saffron. Allow the mixture to sit, stirring occasionally, for 30 minutes.

3

Strain off the saffron and return mixture to the saucepan. Add the cream to the milk, and place the mixture back over medium high heat until the mixture begins to simmer (about 180F).

4

Remove the mixture from the heat and pour the hot milk over the other ingredients, mixing until the all the ingredients are incorporated.

5

Carefully portion the mixture evenly between the twelve serving containers.

6

Chill the portions immediately until set, about 4-6 hours.

The Finishing

1

Place heavy cream in the mixing bowl with whip attachment and whip on high speed until medium peaks form.

2

Fold the yogurt into the whipped cream.

3

Once the panna cotta has set, spoon a dollop of yogurt cream onto each panna cotta. Sprinkle the tops with pomegranate seeds and chopped pistachios and serve immediately.

buon appetito!

 

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