Panna Cotta Allo Zafferano – Recipe of the Month 

Chef Manuel Garcia of Zucca Restaurant 

This particular Panna cotta has a flavor you don’t expect. Traditional panna cotta is one of the most popular desserts in Italy, made of sweetened cream. This one is spiced with a hint of saffron, to give it a new flavor depth and an irresistible bright yellow color. The subtle flavor of the saffron combines with the tanginess of the passion fruit coulis and the texture of the cracker soil. 

Ingredients: (4-6 Panna Cottas)

Panna Cotta:  

1 qt. heavy cream
90 grs. sugar
4 ea. gelatin sheet
5 grs. saffron pistils 

Passion Fruit Coulis:  

8-10 ea. fresh passion fruits
1⁄2 of weight of passion fruit pulp after cleaned for sugar 

Cracker Soil  

250 grs. graham cracker
50 grs. butter
30 grs. sugar 


Mixed berries 

Panna Cotta Preparation: 

In a small saucepan place the gelatin sheets over cold water and let stand about 1 minute to soften. Gently heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan bring the heavy cream and sugar just to a boil over moderately high heat, stirring. Add the saffron pistils and keep stirring until dissolved. Remove pan from heat and stir in gelatin mixture. Pour the cream mixture into cup mold or gelatin molds and cool to room temperature. Chill covered, at least 4 hours or overnight. 

Passion Fruit Coulis Preparation:

Slice the passion fruit in half. Scoop out the pulp and measure until you have one cup of pulp. Add to a small saucepan on medium heat. Add the sugar and stir well until the fruit seeds are separated from the pulp. Strain the mixture. 

Cracker Soil Preparation:

Grind the crackers, add the melted butter and sugar, mix with hands. 

Finish and Presentation:  

Unmold the panna cotta on a plate, pour the passion fruit coulis around, sprinkle with soil, and decorate with mixed berries. 


162 Alcazar Avenue,
Coral Gables, Fl 33134