TwentyGrams
Menu

TwentyGrams › Recipes › Saffron Dark Panna Cotta with Pistachio Dust

Saffron Dark Panna Cotta with Pistachio Dust

4 servings · 3.6 g net carbs

3.6g Net carbs 25.8g Fat 4.2g Protein 263.5 kcal

3.6g Net carbs · 25.8g Fat · 4.2g Protein · 263.5 kcal

Saffron Dark Panna Cotta with Pistachio Dust

3.6 g net carbs  ·  30 min  ·  medium

P 4.2 g  ·  F 25.8 g  ·  263.5 kcal

Rate this recipe
Rate this recipe
30 min
medium

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

Substitutions, technique, equipment, scaling — ask about any recipe in the TwentyGrams app.

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 10 min  ·  total 30 min  ·  difficulty medium

Set panna cotta is steeped with saffron in heavy cream and gently warmed, then combined with cream cheese and solidified with unflavored gelatin. The mixture is sweetened with erythritol and scented with vanilla extract before being poured into molds to chill. Warming extracts saffron color and aroma without boiling, and folding cream cheese yields a silkier, slightly tangy texture. A light dusting of cocoa powder and a scatter of toasted pistachio provide bitter and crunchy contrasts to the smooth set custard.

Ingredients

  • heavy cream200 g
    Cream, Heavy
  • cream cheese80 g
    Cream cheese, Regular, plain
  • unflavored gelatin6 g
    Gelatins, Dry powder, unsweetened
  • water40 g
  • erythritol20 g
  • vanilla extract2 g
  • saffron0.1 g
    Spices, Saffron
  • pistachios10 g
    Pistachio nuts, Nuts, raw
  • cocoa powder5 g
    Cocoa powder, Not reconstituted
  • salt1 g
    Salt, Table

Equipment

  • ramekins
  • fine-mesh sieve

Method

  1. Sprinkle the unflavored gelatin over the water and let it stand until swollen and spongy.
  2. Place the heavy cream, erythritol, saffron and salt in a saucepan and warm gently, stirring until the erythritol has dissolved and the cream is steaming but not boiling.
  3. Meanwhile, soften the cream cheese in a bowl until smooth.
  4. Remove the cream from heat and strain it through the fine-mesh sieve into the softened cream cheese, whisking until fully combined and smooth.
  5. Add the bloomed gelatin to the warm cream-cheese mixture and stir until the gelatin has completely dissolved.
  6. Stir in the vanilla extract, then pour the mixture through the fine-mesh sieve into ramekins to remove any remaining strands.
  7. Chill the ramekins until the panna cotta is set, at least 3 hours, then unmold or serve in the ramekins topped with crushed pistachios and a light dusting of cocoa powder.
Sprinkle the unflavored gelatin over the water and let it stand until swollen and spongy.

Tips

Pro tip

  • Bloom the unflavored gelatin fully in cool water before adding to the warm cream so it dissolves evenly.
  • Bring the cream mixture only to steaming and not to a boil to preserve saffron fragrance and prevent curdling.
  • Soften cream cheese to room temperature for faster incorporation and a lump-free finish.

Frequently asked questions

Can I use monk fruit instead of erythritol?
Yes. Use monk fruit sweetener in the same weight called for by erythritol; the recipe uses a non-sugar sweetener to avoid additional sugars, and monk fruit will keep the texture and freezing point similar so the panna cotta still sets and remains smooth.
What can I use instead of pistachios for the garnish?
Toasted almonds or hazelnuts can replace pistachios for a similar crunchy contrast; different nuts will change the flavor profile and the color of the dust but keep the intended texture contrast.
Why is my panna cotta grainy or slightly separated?
Graininess or separation usually means the cream was overheated or the cream cheese was not fully smoothed before cooling. Rewarm gently, whisk through a fine-mesh sieve, and then chill again so the gelatin can set the smoothed mixture.
Why didn't the panna cotta set firmly?
An under-bloomed or under-dissolved gelatin is the most common cause. Warm the set gently to dissolve the gelatin fully, or dissolve a small extra amount of unflavored gelatin in warm water and whisk it into the warm cream before re-chilling.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

3.6g Net carbs 11% 77% 13%
Net carbs Fat Protein
3.6 gNet carbs
4.2 gProtein
25.8 gFat
0.7 gFiber
263.5Calories

Net carbs: 9.3 g total carbohydrate minus 0.7 g fiber minus 5 g sugar alcohols and allulose = 3.6 g.

Electrolytes

Na185 mgSodium

91 g per serving

More Dessert Recipes

Reviews

No reviews yet.

Loading…

Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.