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Saffron and ginger panna cotta

01 September 2015

This panna cotta recipe is an Italo-Indian dessert from award-winning vegetarian Indian restaurant Prashad.

Ginger and saffron panna cotta
A blend of Indian and Italian cuisine, this panna cotta will go down well after any meal

Cooking time

10 minutes




  • 3cm root ginger, peeled and grated
  • 1/2 tsp saffron
  • 420ml milk
  • 200ml double cream
  • 2g agar agar
  • 6 tsp sugar


Take the grated ginger and wrap it in a piece of muslin. Squeeze through the cloth until you have 1 teaspoon of juice, then discard the pulp.

Soak half the saffron in 50ml of the milk for 5 minutes. Add it to a pan containing the rest of the milk, the cream, the agar agar and the sugar. Cook on a medium heat, stirring until the agar agar and sugar are dissolved, then gently simmer for 4 1/2 minutes, being careful not to let it burn. Stir in the ginger juice and simmer for a further 2 minutes.

Divide the mixture equally between the pudding moulds and sprinkle with the rest of the saffron so that you can see the bright orange streaks floating in the liquid. Leave to cool and set, then place in the fridge until you are ready to serve.

Soak the moulds in boiling water for 30-60 seconds, then roll the moulds between the palms of your hands to loosen the panna cotta from the sides.

Tip onto individual plates with some fresh berries or chopped fruit.

Notes: this recipe is wheat-free, vegetarian and nut-free.

Recipe from Prashad At Home: Indian Cooking From Our Vegetarian Kitchen by Kaushy Patel, Salt Yard Books. Photography by Matt Russell.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.