Saffron and Kefir Panna Cotta with Inulin is a dessert that combines the pleasure of tradition with ingredients selected for their functional properties. The signature creaminess of panna cotta is enhanced by the intense aroma of saffron and the slightly tangy freshness of kefir, creating an elegant and surprising balance of flavours.
The star ingredient of this recipe is Italian saffron, one of the world’s most prized spices. Cultivated in several regions of Italy, it is renowned for the exceptional quality of its stigmas, which are still largely harvested by hand. In addition to providing its characteristic golden colour and unmistakable aroma, saffron naturally contains bioactive compounds that make it an especially interesting ingredient from a nutritional perspective.
What makes this panna cotta even more special is the addition of kefir, a fermented food that provides beneficial microorganisms which help support gut microbiota health. I have also included inulin, a prebiotic fibre that selectively nourishes beneficial gut bacteria and helps slow the absorption of sugars, promoting a more gradual glycaemic response.
For those who prefer not to use sugar, the panna cotta can also be sweetened with a sugar substitute, using the amount recommended by the manufacturer for equivalent sweetness. The quantity of gelatine should not need to be adjusted.
The result is a delicate, fragrant and naturally functional Saffron and Kefir Panna Cotta, designed for those who want to enjoy an indulgent yet mindful dessert, proving once again that flavour and wellbeing can happily coexist in the same spoonful.
Saffron and Kefir Panna Cotta with Inulin
20 g carbohydrates per 100 g without amaretti biscuits
Ingredients
- 250 g plain kefir
- 250 g milk
- 250 g cream
- 150 g sugar
- 15 g gelatine sheets*
- 10 g inulin*
- 20 saffron threads
- Sassello amaretti biscuits*
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Method
- Soak the saffron threads in the lukewarm milk for at least 30 minutes.
- Soak the gelatine sheets in cold water until softened.
- Mix the sugar and inulin together. Pour in the milk and cream, stirring well, then transfer everything to a saucepan. Heat gently, stirring occasionally until the sugar has completely dissolved. Add the squeezed gelatine and stir until fully dissolved. Remove from the heat and allow the mixture to cool.
- Add the kefir and mix well. Pour the mixture into a ring-shaped silicone mould and refrigerate for several hours until set.
- Turn the panna cotta out onto a serving plate and decorate with crumbled Sassello amaretti biscuits before serving.
