★★★★★ 4.9 from 214 votes
A creamy and exotic delight!This refreshing dessert is easy to make and features a velvety texture, crunchy pistachio topping, and a hint of warm saffron. Perfect for special occasions or everyday indulgence, this panna cotta is a simple recipe with extraordinary results that will leave you wanting more.
"This dessert is absolutely sublime. Everyone was raving about it and already begging me to make it again. If you're looking for a show-stopping dessert that will impress your guests, look no further. Truly a masterpiece."
Summer is blooming, and what better way to celebrate than with a dessert that's as refreshing as a warm breeze on a sunny day? Introducing our Orange and Rose Panna Cotta, a creamy and exotic treat that combines the sweetness of orange with the subtlety of rose. The addition of crunchy pistachios and the warmth of saffron takes this dessert to new heights, making it perfect for your next summer gathering or special occasion.
Orange and Rose Panna Cotta Recipe
Servings: 6 - 8
Ingredients
For the Panna Cotta:
1 cup (240ml) heavy cream
1 cup (240ml) whole milk
1/2 cup (120g) granulated sugar
1/4 cup (60g) orange juice, freshly squeezed
1/4 cup (30g) rosewater
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
For the Pistachio Topping:
1/4 cup (30g) shelled pistachios, chopped
2 tablespoons (30g) granulated sugar
Directions
Prepare the Panna Cotta
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, orange juice, rosewater, salt, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just simmering.
2. Remove from heat and let steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the orange zest and rose petals.
4. Whisk in the soaked saffron threads and their liquid.
5. Pour the mixture into small individual serving cups or ramekins.
6. Refrigerate for at least 4 hours or overnight until set.
Prepare the Pistachio Topping
1. In a small bowl, mix together the chopped pistachios and granulated sugar.
Assemble and Serve
1. Just before serving, sprinkle the pistachio topping over the top of each panna cotta.
2. Serve chilled, garnished with additional pistachios if desired.
Baker's Tips:
For a more intense orange flavor, use blood oranges or navel oranges instead of Valencia oranges.
Sometimes I'll substitute rose syrup or rose extract for the rosewater when I prefer a stronger rose flavor.
You can also top this dessert with fresh raspberries or strawberries for a pop of color and fruity flavor.
Sprinkle sliced almonds or sesame seeds on top which is also delicious!
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