Dessert

Saffron-Pistachio Panna Cotta with Roasted Apricot Compote & Candied Orange Peel

Name: Saffron-Pistachio Panna Cotta with Roasted Apricot Compote & Candied Orange Peel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300ml heavy cream, cold; 100ml whole milk; ½ tsp saffron threads; 3 tbsp caster sugar, divided; 2 leaves gelatin (or ½ tsp agar powder); ¼ tsp cardamom, ground; 2 tbsp roasted, shelled pistachios, crushed; For compote: 200g fresh or dried apricots; 2 tbsp honey; 1 tbsp orange juice; 2 tsp orange zest; For candied peel: 1 orange; 100ml water; 2 tbsp caster sugar (for syrup); pinch of salt

Delicate, creamy panna cotta infused with saffron and crushed pistachio, set to a trembling perfection, topped with warm roasted apricot compote and tangy candied orange peel ribbons. An elegant, restaurant-quality Indian-spiced dessert that's entirely make-ahead and effortlessly impressive.

660calper serving 9gprotein 44gcarbs 60gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this