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Photo of Saffron Yoghurt Pannacotta plated dessert. by Shilpa Mehta at BetterButter

Saffron Yoghurt Pannacotta plated dessert.

Shilpa Mehta
30 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Saffron Yoghurt Pannacotta plated dessert. RECIPE

This is a plated dessert with a melody of flavors combining saffron infused pannacotta with mango puree.

Recipe Tags

  • Veg
  • Medium
  • Kids Birthday
  • European
  • Baking
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. :red_circle:For the pannacotta :red_circle:
  2. Milk- 250 milliliter
  3. Greek yogurt/ Hung curd- 125 grams
  4. Sugar- 50 grams
  5. Agar agar powder- 1 teaspoon
  6. Milk (to soak the agar agar)- 2 tablespoons
  7. Saffron strands- 1/2 teaspoon
  8. :red_circle:For the yellow crumb:red_circle:
  9. Vanilla custard powder- 3 tablespoons
  10. Butter- 1 1/2 tablespoons
  11. Almond powder- 1/2 teaspoon.
  12. Powdered sugar- 1 tablespoon
  13. :red_circle:Other ingredients :red_circle:
  14. Whipping Cream- 1/4 cup
  15. Fresh mango puree- 1/2 cup
  16. Chopped mangoes- 1/4 cup
  17. Watermelon (chopped or scooped )- 1 cup
  18. Dried cranberries - 2 tablespoons
  19. Micro herbs- 2 tablespoons


  1. :red_circle:To make the Pannacotta :red_circle:
  2. In a small bowl soak the agar agar with little milk and keep aside.
  3. In a pot pour the remaining milk, saffron strands and sugar and heat it on a gas stove.
  4. Let it get warm but don't bring to a boil .
  5. Add the agar agar mixture to this and mix well.
  6. Remove from heat and quickly add the yogurt and mix well with a whisk until everything is well incorporated.
  7. Pour into moulds and place in the fridge to set for 4 to 8 hours until completely set.
  8. :red_circle:To make the yellow crumb:red_circle:
  9. Preheat the oven at 180 degrees for 10 minutes.
  10. In a bowl add the custard powder, butter, sugar and almond powder and mix well to form coarse crumb.
  11. Spread this crumb mixture onto a baking tray lined with parchment paper .
  12. Bake in the preheated oven for 12 to 15 minutes .
  13. Remove from oven when baked and allow to cool completely.
  14. :red_circle:To whip the cream:red_circle:
  15. Take the whipping cream in a bowl and whip with the help of a beater until stiff peaks form.
  16. Fill a piping bag with this whipped cream and refrigerate until required for plating
  17. :red_circle:Plating :red_circle:
  18. Using a spoon spread the mango puree on one side of the serving plate in desired shape.
  19. Using a knife loosen the edges of the pannacotta and unmould it.
  20. Place the Pannacotta on the serving plate and sprinkle the custard crumb around it .
  21. Pipe some whipping cream also around it
  22. Place the watermelon balls, cranberries and chopped mangoes as desired.
  23. Drop some mango puree in between the piped cream
  24. Garnish with some micro greens and serve chilled.

Reviews (3)  

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Saranya Manickam
Saranya Manickam   Aug-17-2017

amazing presentation

Ravi Chowdhury
Ravi Chowdhury   Jul-31-2017

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