Saffron and ginger pannacotta
- November 2015
- Serves 4
- Hands-on time 20 min, plus chilling
Kaushy Patel’s dessert recipe is a classic Italian pannacotta made with aromatic Indian spices.
- Gluten-free recipes
- 23.8g (14.8g saturated)
- 12.9g (12.6g sugars)
- 3cm fresh ginger, grated
- ½ tsp saffron threads
- 400ml whole milk
- 150ml double cream
- 2g agar agar (see know-how)
- 6 tsp sugar
- Berries to serve (optional)
You’ll also need
- 4 x 180ml pudding moulds
- Wrap the grated ginger in a piece of clean muslin or an unused J-cloth. Squeeze through the cloth until you have 1 tsp ginger juice, then discard the ginger pulp.
- Soak half the saffron in 50ml of the milk for 5 minutes. Put the rest of the milk in a pan with the cream, agar agar and sugar, then add the saffron-infused milk. Cook on a medium heat, stirring, until the agar agar and the sugar have dissolved, then gently simmer for 4½ minutes, being careful not to let it burn. Stir in the ginger juice and simmer for a further 2 minutes. Put equal amounts of the remaining saffron strands into the bottom of each mould.
- Pour the liquid into a jug and leave to cool to room temperature. Strain the cooled mixture through a fine sieve into the moulds, then chill in the fridge for about 3 hours until set.
- Before serving, dip the moulds in boiling water for 30-60 seconds, then roll the moulds between the palms of your hands to loosen the pannacotta from the sides. Turn out onto plates and serve with a handful of berries on the side, if you like.
This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).
The pannacotta is best served on the day, but keeps well for up to 24 hours.
Agar agar is a gelling agent made from algae, so it’s OK for vegetarians/vegans. We used Clearspring agar agar flakes. If you have a powdered version, you won’t need to strain the liquid (step 3).
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