Mango Lassi Panna Cotta with Saffron & Pistachio Brittle
A creamy, silky panna cotta infused with tropical mango, warm cardamom, and saffron, paired with crunchy pistachio brittle for a delightful texture.
Ingredients
For the Panna Cotta
- 250 ml heavy cream
- 200 ml whole milk
- 100 g Greek yogurt
- 250 g ripe mango (pureed) Use fresh mango for best flavor.
- 50–70 g sugar Adjust to taste.
- 1/2 tsp ground cardamom
- a small pinch saffron threads
- 1 ½ tsp powdered gelatin (or 3 sheets) Soften in cold water.
For the Pistachio Brittle
- 50 g sugar Melt without stirring.
- 30 g shelled pistachios (roughly chopped)
- tiny pinch salt
Instructions
Preparation
- Bloom the gelatin by softening it in cold water (for sheets) or 2 tablespoons of cold water (for powder). Let it sit for 8 hours.
- 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 and add the bloomed gelatin to the warm mixture, stirring until completely dissolved. Let it cool for 5–10 minutes.
- Whisk in yogurt and mango puree until smooth. Adjust sweetness if needed.
- Divide the mixture into serving glasses or silicone molds. Chill for at least 4–6 hours, or until set.
Making the Pistachio Brittle
- In a small pan, melt the sugar without stirring until it turns golden.
- Add chopped pistachios and a tiny pinch of salt. Quickly spread the mixture onto parchment paper and let cool.
- Once hard, break the brittle into shards.
Serving
- Top the panna cotta with pistachio brittle before serving. Optionally, garnish with a few saffron threads or chopped mango.
Notes
Serve chilled in individual glasses. The brittle should be sprinkled on just before serving for added texture. Store leftover panna cotta in the refrigerator and keep it covered.