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FINEST PERSIAN SAFFRON WORLDWIDE

SAFFRON-INFUSED PANNACOTTA WITH IRANIAN PISTACHIO CRUMBLE

Saffron Pannacotta 藏红花奶冻

Ingredients (Serves 6-8):

For the Saffron Pannacotta:

  • 1 cup half and half (or whole milk for a richer taste)
  • 1 tbsp unflavored gelatin
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 8-10 strands of Almasi Aroma Saffron (crushed into a fine powder using a pinch of sugar in a mortar and pestle)
  • A splash of rosewater for an authentic Iranian touch (optional)
  • Whipped cream and extra saffron strands for garnish

For the Iranian Pistachio Crumble:

  • 1/2 cup plain flour
  • 5 tbsp raw pistachios, coarsely crushed
  • 5 tbsp unsalted butter, cold and cubed
  • 1/3 cup granulated sugar
  • A pinch of cardamom powder for added aroma (optional)

Method:
Saffron Pannacotta:

  1. Pour the half and half into a small saucepan, then evenly sprinkle the gelatin over it. Let it rest for 5 minutes to soften the gelatin.
  2. Gently warm the mixture over low heat, stirring for about 5-6 minutes. Avoid boiling.
  3. Incorporate the heavy cream, sugar, and a hint of rosewater (if using). Continue to heat, stirring, until the sugar is fully dissolved.
  4. Remove from heat. Wait for 2 minutes, then mix in the finely crushed saffron.
  5. Pour the creamy saffron mixture into individual serving dishes or ramekins. Allow them to cool at room temperature before refrigerating. Cover and chill for at least 4 hours, ideally up to 6 hours, until it has a gentle wobble in the center.
    Iranian Pistachio Crumble:
    Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  6. In a mixing bowl, combine the flour, crushed pistachios, butter, sugar, and a sprinkle of cardamom powder (if using). Use your fingers to integrate the butter until the mixture forms both large and small crumbs.
  7. Spread the crumble mixture thinly across the prepared baking sheet. Bake for about 15-18 minutes, or until the edges turn a light golden brown.
  8. Once baked, set aside to cool completely.

Serving:

Serve the set pannacotta in its dish or un-mold onto a plate by carefully running a knife along the edges. Garnish with a dollop of whipped cream, a generous sprinkling of pistachio crumble, and a few strands of saffron.

Enjoy this delightful fusion of creamy saffron-infused pannacotta paired with aromatic Iranian pistachio crumble!