India x Piedmont
Kesar pista rose panna cotta
The kulfi cart's favourite flavour, now with a Piedmontese wobble.
210 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original362kcalsame
4 gproteinsame
1 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Warm the milk on low heat with the saffron and cardamom. Turn off and steep for 10 minutes.
- 2Whisk the agar into the cold cream, then add 60 g sugar. Bring to a boil on medium heat, whisking, and simmer 2 minutes.
- 3Stir in the saffron milk and rose water, strain and pour into 6 lightly oiled moulds. Cool 15 minutes, then chill in the fridge for 3 hours.
- 4Melt the remaining 50 g sugar in a pan on medium heat for about 5 minutes until amber. Stir in the pistachios and pour onto oiled paper. Cool and crack.
- 5Dip each mould in hot water for 5 seconds and turn out onto plates. Top with brittle shards.
Serve it like this
Turn the panna cotta out onto a small chilled plate, stand two tall shards of pistachio brittle in it and scatter a few saffron threads and pistachio crumbs.
