Ingredients (Serves 6-8)
For the Pannacotta
- 1 cup half and half (else use whole milk)
- 1 tbsp unflavored gelatin
- 2 cups heavy cream
- 1/2 cup sugar
- 8-10 strands of zaran saffron (add a pinch of sugar and crush the stands to a fine powder in mortar pestle)
- Whipped Cream to serve
For the Pistachio Crumble
1/2 cup plain flour
5 tbsp raw pistachios, coarsely crushed
5 tbsp unsalted butter, chilled and cubed
1/3 cup granulated sugar
Making the Pannacotta
In a small saucepan, add half and half, sprinkle gelatin over it and let stand for 5 minutes to soften. Put the saucepan on stove and heat gelatin mixture over low heat continuously stirring for 5-6 minutes. Don’t let boil.
Once the gelatin has dissolved, add the heavy cream and sugar, and let cook again on low heat, continuously stirring till the sugar has dissolved. Switch off the heat. Let the mixture stand for 2 minutes and then add the ground saffron. Mix together and divide the cooked cream mixture into serving bowls/ramekins. Let cool to room temperature. Chill the pannacotta, covered, for at least 4 hours or up to 6 hours until set (it will be slightly jiggly in the center).
Serve as it is or run a sharp knife around the edges and invert the on a serving plate. Top with whipped cream and sprinkle a tablespoon of pistachio crumble (recipe below)
Preheat oven to 350 F/180 degrees C. Line a baking tray with parchment paper. Place the flour, pistachios, butter and sugar in a medium bowl. Use your fingertips to work the butter into the mixture until the mixture contains large and small crumbs.
Spread the mixture in a thin layer on the tray. Bake for 15-18 minutes until the crumble is lightly brown on the edges. Remove from the oven and cool down completely before use.