Dessert

Saffron & Burnt Cardamom Panna Cotta with Pomegranate Gel & Pistachio Brittle Shards

Name: Saffron & Burnt Cardamom Panna Cotta with Pomegranate Gel & Pistachio Brittle Shards
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 20 saffron threads, divided; 3 tbsp warm whole milk; 1.5 cups heavy cream; 1 cup whole milk (additional); 8 green cardamom pods, divided; 1 vanilla bean, split and scraped (or ½ tsp vanilla extract); 3 tbsp sugar; 1 tsp gelatin powder (or ¼ sheet gelatin, bloomed); 2 tbsp cold water; 1.5 cups pomegranate juice (or juice from 2–3 fresh pomegranates, strained); 1 tbsp honey; ½ tsp gelatin (for pomegranate layer); 1 tbsp cold water (for pomegranate layer); ½ cup raw shelled pistachios, roughly chopped; ¼ cup sugar (for brittle); 2 tbsp ghee; Pinch sea salt; Pomegranate arils for garnish

A jewel-box finale: a silky, delicate saffron-infused panna cotta (barely trembling when unmolded) set on top of a bright, slightly tart pomegranate gel, finished with a dark, burnt cardamom brittle that crackles between the teeth and adds smoky complexity to the cream's floral sweetness.

688cal 10gprotein 56gcarbs 50gfat 15min prep 20min cook 4serves

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