Rose Saffron Panna Cotta with Mixed Berry Coulis

Rose Saffron Panna Cotta with Mixed Berry Coulis
Rose Saffron Panna Cotta with Mixed Berries Coulis
The scrumptious flavors of cream, milk, rose water and saffron are so amazing!! One bite and it's like party in your mouth. And the idea of serving it with berry coulis was like cherry on the top.
If you want to make a dessert for your party that looks classy and leaves you with loads and loads of compliments you can bet on this one. 

I made this heavenly dessert for a get together at my place. And needless to say this became the star of the party.
(I made a big batch as this was for a party- Approximately 30 servings. You please adjust the ingredients according to your need.) 
Preparation time: 10 minutes
Cooking time: 30 minutes
Setting time: 4-5 hours
Serves- 30 people 

Heavy cream- 1.25 ml
Full fat milk- 1 liter
Agar agar strands- 25 grams(chopped) 
2 cups water for soaking the agar agar strands
Sugar- 2.5 cups
Saffron- 1 tablespoon
Rose water- 3 tablespoon


We have to start first by chopping the agar agar strands in small pieces and soak them in warm water for 10 mins. Chop the agar agar in real small or tiny pieces with the help of kitchen scissors. 

Mix cream, milk and sugar in a pan or sauce pan and keep it on low flame. Keep on stirring at intervals while the cream mixture comes to a gentle boil and sugar gets completely dissolved.

At the same time, keep the agar agar and water solution on low flame in another pan. Keep on stirring the agar agar solution and let it cook till the agar agar strands are completely dissolved.

(Multitasking at its best😉)

Take two tablespoon of lukewarm water in a small bowl and dissolve saffron strands in it.

When the cream+milk+sugar mixture come to a gentle boil. Switch off the flame.

Mix hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk.

Cook this mixture on low flame for about 5 minutes. 

At any point of time mixture should not come to a rolling boil.
Add dissolved saffron to it.
After this switch off the flame.

Add rose water. Mix it well with the help of a wire whisk. 

Let it come to room temperature.

Now, pour this prepared Panna Cotta either in individual glasses/bowls or in a big bowl.

Let them come to room temperature and then keep them in fridge.

Let's learn how to make Coulis.



Strawberries- 200 grams
Blueberries- 100 grams
Raspberries- 100 grams
Red currants- 100 grams
Sugar- 1+¼ cup or 15 tablespoon
Salt- 1/4th teaspoon
Lemon juice- 4 teaspoon
Water- 1/2 cup


In a saucepan, combine all the ingredients except the lemon juice.
Bring just to simmer and cook until berries are warm and sugar is dissolved.
Transfer to a blender and puree until smooth.
Strain through a fine sieve.
Press as much through as possible, leaving only the seeds behind.
Stir in the lemon juice and mix well.
Your Coulis is ready.
It can be served as topping for your Ice creams, custards, jellies, panna cotta or even Cheesecakes.
Can be refrigerated for up to 4 days in an airtight container.