Dessert

Saffron-Cardamom Panna Cotta with Charred Pineapple, Pistachio Crackle & Rose Water Gel

Name: Saffron-Cardamom Panna Cotta with Charred Pineapple, Pistachio Crackle & Rose Water Gel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: FOR PANNA COTTA: ¾ cup heavy cream, ¼ cup whole milk, 1 pinch saffron threads, 3 green cardamom pods (crushed), 2 tbsp honey, 1 tsp rose water, ½ tsp gelatin (or ⅛ tsp agar powder), 1 tbsp water (for blooming gelatin); FOR PINEAPPLE: ½ fresh pineapple, cut into spears (or thick rounds), 1 tbsp honey (for brushing); FOR PISTACHIO CRACKLE: ¼ cup roasted, unsalted pistachios, ¼ cup honey, 1 tbsp ghee, 1 pinch fleur de sel; FOR ROSE WATER GEL & SPHERES: 3 tbsp rose water, 2 tbsp water, 1 tbsp honey, ¼ tsp agar powder, small bowl of vegetable oil (chilled, for bath); FOR YOGURT CREAM: ⅓ cup Greek yogurt, 1 tbsp honey, ¼ tsp rose water; GARNISH: Gold leaf (edible), micro mint or rose petals (optional)

A sophisticated Indian-inflected finale: silken panna cotta infused with saffron, cardamom, and a whisper of rose water, set and topped with a quenelle of plain yogurt cream, accompanied by charred fresh pineapple spears, shards of honey-pistachio brittle, dots of rose water gel (spheres that burst), and a dust of gold leaf. Every element is delicate, layered, and intentional.

380cal 6gprotein 38gcarbs 22gfat 20min prep 15min cook 2serves

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