Dessert

Saffron-Rose Panna Cotta with Pistachio Praline, Candied Orange Peel & Crispy Phyllo Tuile

Name: Saffron-Rose Panna Cotta with Pistachio Praline, Candied Orange Peel & Crispy Phyllo Tuile
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 2 servings
Ingredients: 1.5 cups heavy cream; 1/2 cup whole milk; 6 saffron threads; 1 teaspoon rose water; 1/4 teaspoon ground cardamom; 3 tablespoons honey; 1.5 teaspoons gelatin powder (or 1 leaf); 2 tablespoons cold water; Pinch of sea salt; 1/2 cup roasted, salted pistachios; 3 tablespoons granulated sugar; 1 tablespoon butter; Pinch of sea salt (for praline); 2 medium oranges, zest and pith removed; 1 cup granulated sugar (for candying); 1 cup water (for candying); 1 sheet phyllo dough, thawed; 1 tablespoon melted ghee; 1 teaspoon granulated sugar (for tuile); Pinch of cardamom for tuile

A luxuriously silken saffron and rose panna cotta infused with cardamom, topped with homemade pistachio praline (shattered into jewel-like shards), candied orange peel ribbons, and a wafer-thin phyllo tuile crisp. This is the epitome of sophisticated dessert—technically layered, deeply aromatic, visually stunning, and utterly refined.

1447calper serving 24gprotein 162gcarbs 83gfat 30min prep 65min 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