Why Make This Recipe

Mango Lassi Panna Cotta with Saffron & Pistachio Brittle is not just a dessert; it’s an experience. Imagine a creamy, silky panna cotta infused with the tropical sweetness of mango and the warm flavors of cardamom and saffron. The crunchy pistachio brittle adds a delightful texture that contrasts beautifully with the smooth panna cotta. This dish is perfect for impressing guests or treating yourself to something special.

How to Make Mango Lassi Panna Cotta with Saffron & Pistachio Brittle

Ingredients

250 ml heavy cream
200 ml whole milk
100 g Greek yogurt
250 g ripe mango (pureed)
50 –70 g sugar (adjust to taste)
1/2 tsp ground cardamom
A small pinch of saffron threads
1 ½ tsp powdered gelatin (or 3 sheets)

For the pistachio brittle:

50 g sugar
30 g shelled pistachios (roughly chopped)
Tiny pinch of salt

Directions

Bloom the gelatin: Soften the gelatin in cold water (for sheets) or 2 tablespoons of cold water (for powder). Let it sit for 8 hours.
Infuse cream with saffron: In a saucepan, combine cream, milk, sugar, cardamom, and saffron. Heat gently until warm and fragrant, but don’t let it boil. Remove from heat.
Dissolve gelatin: Add the bloomed gelatin to the warm mixture and stir until completely dissolved. Let it cool for 5–10 minutes.
Add yogurt and mango: Whisk in yogurt and mango puree until smooth. Taste and adjust sweetness if needed.
Pour into molds: Divide the mixture into serving glasses or silicone molds. Chill for at least 4–6 hours, or until set.
Make the pistachio brittle: In a small pan, melt the sugar without stirring until golden. Add pistachios and a tiny pinch of salt. Quickly spread the mixture onto parchment paper and let cool. Once hard, break into shards.
Serve: Top the panna cotta with pistachio brittle before serving. Optionally, garnish with a few saffron threads or chopped mango.

How to Serve Mango Lassi Panna Cotta with Saffron & Pistachio Brittle

Serve this panna cotta chilled in individual glasses. The crunchy pistachio brittle can be sprinkled on top just before serving for added texture. You might also want to add some fresh mango pieces or a few strands of saffron for a colorful touch.

How to Store Mango Lassi Panna Cotta with Saffron & Pistachio Brittle

Store any leftover panna cotta in the refrigerator. Make sure to cover it with plastic wrap or a lid to keep it fresh. The pistachio brittle can be stored in an airtight container at room temperature.

Tips to Make Mango Lassi Panna Cotta with Saffron & Pistachio Brittle

Adjust the sweetness: Depending on the ripeness of your mango and personal preference, you may want to tweak the sugar amount.
Use fresh mango: Fresh mango will give the best flavor and texture, but you can use frozen mango if fresh is not available. Just make sure to puree it well.
Experiment with spices: If you like other spices, feel free to add a pinch of cinnamon or nutmeg for a different flavor profile.

Variation

You can try using coconut milk instead of heavy cream for a dairy-free version. This will change the flavor slightly but keep the overall tropical essence.

FAQs

How long does it take for the panna cotta to set?
- It usually takes about 4 to 6 hours in the refrigerator to set completely.
Can I make this dessert in advance?
- Yes, you can make the panna cotta a day ahead. Just keep it chilled until you’re ready to serve.
What can I use instead of gelatin?
- You can use agar-agar as a vegetarian alternative, following the package instructions for the right amounts and blooming process.