Saffron Panna Cotta
Rosh HashanahHoliday Flavors

Saffron Panna Cotta

Recipe provided by Nadia Deljou

Saffron Panna Cotta
Saffron Panna Cotta

Nadia Deljou is a Persian-oriented private/personal and pop-up chef who grew up in Atlanta, trained in New York, then returned here to form Delle Dining, where she curates sensory experiences at the intersection of music and dining. She also has cooking classes, a pastry and bread program and casual pop-up dinners open to the public. She describes her food as “herbaceous, bright, authentic, unique and intentional.” Below, she offers her recipe for a very unique High Holy Day dessert, Saffron Panna Cotta.


1½ cups whole milk 360 mL
½ cup sugar 100g
¼ oz. unflavored gelatin (1 packet, 7g)
¼ cup cold water 60mL
1 cup heavy whipping cream 240 mL
2 teaspoons vanilla bean paste or ½ vanilla bean scraped
1-2 pinches ground saffron
¼ teaspoon ground cardamom

Combine milk and sugar in a medium saucepan over medium-low heat, stirring frequently. In a separate bowl, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate.

When the milk mixture is hot to the touch or 140 degrees Fahrenheit, whisk in the hydrated gelatin until fully dissolved. Remove from the heat. Stir in the heavy cream and vanilla, saffron and cardamom. Divide the mixture among 6 heat-proof ramekins or small glasses. Place in the fridge to chill for at least 6 hours or overnight. (Cover loosely with plastic wrap, if desired.)
Serve with crushed pistachios and rose petals. Enjoy within 3 days.

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