Saffron Panna Cotta

1 ½ cup heavy cream

1 ¾ cup milk

1 teaspoon saffron threads

7 tbsp. sugar

½ tsp. Gelatin

½ tbsp. cold water

                                                                                                                  Serves 6

  1. Place water and gelatin in a small bowl.
  2. In a saucepan, heat cream, sugar and saffron until sugar dissolves. Remove from heat and let the saffron steep for ½ hour.
  3. Return cream to a boil, add the gelatin and remove from heat. Stir until the gelatin has melted.
  4. Add the milk.
  5. Lightly grease 6 – 8oz ramekins with vegetable oil, and fill each ramekin with cream.
  6. Refrigerate for about 3 hours or until firm.
  7. Remove from fridge, loosen with a thin knife and turn them onto a plate. Garnish with fresh fruit, fruit purees or fresh mint.

* Don’t be afraid to jazz up your fruit by tossing them with a bit of your favorite liqueur.


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