Dessert

Saffron Panna Cotta with Roasted Apricots, Candied Pistachios & Rose Water Drizzle

Name: Saffron Panna Cotta with Roasted Apricots, Candied Pistachios & Rose Water Drizzle
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; Generous pinch (about 20 threads) saffron strands; 2.5 tablespoons honey or agave; 2 teaspoons gelatin powder (or 1/2 teaspoon agar powder for vegan); 2 tablespoons cold water; 6 fresh apricots, halved and pitted; 2 tablespoons unsalted pistachios, roughly chopped; 1.5 teaspoons rose water; 1/2 tablespoon honey (for candying pistachios); Pinch of sea salt; Optional: candied rose petals for garnish

A delicate, barely-set saffron cream topped with caramelized apricot halves and toasted pistachios candied in rose water and sea salt. Autumn's most elegant finish—luxurious but made in one bowl, no oven required for the panna cotta itself.

682cal 14gprotein 43gcarbs 53gfat 8min prep 15min cook 2serves

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