Shrikhand Panna Cotta with Saffron Honey Syrup (Gluten-free)

A luscious Italian classic gets a delicious Indian makeover. This creamy, fragrant panna cotta is sweetened with wild forest honey. The delicate, floral notes are a perfect complement the aromatic spices and tangy yogurt. This easy and elegant, make-ahead dessert would be a delightful addition to any festive menu. Dussehra wishes to all celebrating!

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Recipe

Shrikhand Panna Cotta with Saffron Honey Syrup

(Serves 6)

Ingredients

For the Panna Cotta -
2 1/4 tsp unflavored gelatin powder or 1 tsp agar agar powder
2 tbsp cold water
1 cup single cream 
1 tsp finely ground cardamom
1/8 tsp grated nutmeg 
2 cups plain Greek yogurt or hung curd
6 tbsp honey (I used Azafran Wild Forest Organic Honey)
2 tsp lemon juice 
Any neutral oil for greasing the ramekins
1 tbsp slivered pistachios, to garnish 
2 tsp dried rose petals, to garnish 

For the Saffron Syrup - 
1/2 tsp saffron strands
1 tbsp hot water 
3 tbsp honey
1 tsp rose water (optional) 

Method

For the Panna Cotta -
Lightly grease 6 ramekins or jelly molds with any neutral oil and set aside.

Pour 2 tablespoons of water into a small bowl. Sprinkle the gelatin/agar agar powder over it and allow to bloom for 5 minutes. 

In a small saucepan, bring the cream, cardamom and nutmeg to a gentle boil. Turn off the heat and whisk in the gelatin mixture until it dissolves (if using agar agar, whisk the mixture over medium-low heat until the powder dissolves). Cool the mixture to room temperature. 

In a mixing bowl, whisk together the Greek yogurt, honey and lemon juice until smooth. Gradually whisk in the cooled cream and gelatin mixture until well incorporated. 

Spoon the panna cotta mixture into the greased ramekins. Cover each with a piece of cling wrap or foil and refrigerate for at least 4 hours or until set (overnight is best).

For the Saffron Honey Syrup -
Steep the saffron strands in a tablespoon of hot water for 10 minutes. Stir the saffron infusion into the honey. Add the rose water, if using. Mix well and refrigerate. 

To Serve - 
Briefly dip the ramekins in a bowl of hot water (taking care not to get any water on the pudding). Run a knife lightly around the inside of each ramekin and invert each panna cotta onto a dessert plate or serving bowl.

Drizzle a little saffron-honey syrup on top of the panna cotta. Garnish with slivered pistachios and/or dried rose petals and enjoy!