Saffron and ginger pannacotta

Saffron and ginger pannacotta

Kaushy Patel’s dessert recipe is a classic Italian pannacotta made with aromatic Indian spices.

Saffron and ginger pannacotta

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus chilling

Kaushy Patel’s dessert recipe is a classic Italian pannacotta made with aromatic Indian spices.

Nutrition: per serving

Calories
283kcals
Fat
23.8g (14.8g saturated)
Protein
4g
Carbohydrates
12.9g (12.6g sugars)
Fibre
0.6g
Salt
0.1g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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).

Nutrition

Calories
283kcals
Fat
23.8g (14.8g saturated)
Protein
4g
Carbohydrates
12.9g (12.6g sugars)
Fibre
0.6g
Salt
0.1g

delicious. tips

  1. The pannacotta is best served on the day, but keeps well for up to 24 hours.

  2. 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).

Buy ingredients online

Recipe By

Kaushy Patel

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.