UPLOADED/REDIRECTED Saffron Panna Cotta
Saffron Panna Cotta
Ingredients:
1 tbsp unflavored gelatin
1 ½ cups heavy cream
1 ½ cups + 2 tsp half and half
⅓ cup sugar
4 pinches of saffron threads
Ingredients for Sauce
4 tbsp unsalted butter
4 tbsp sugar
¼ cup water
2 tsp honey
a few sprinkles of Vietnamese cinnamon (approx. 1/16th tsp)
1 tbsp bourbon
pinch of salt
Instructions for making the panna cotta
Sprinkle a tbsp of gelatin over the 2 tsp of half and half to bloom for 5 minutes.
Pour the cream and half and half in a pot to warm with the sugar. Keep the heat low, as you don’t want the cream to simmer or boil.
Stir until sugar dissolves. Then add the saffron threads and stir until the threads infuse the cream with flavor. Take off heat and stir in the gelatin.
Place back on low heat, stirring to completely dissolve the gelatin. Be careful to not overheat the cream as it will ruin the thickening power of the gelatin.
Take a little bit of the cream between your fingers to test if gelatin is completely dissolved.
Either use a non-stick spray or another way of greasing your ramekins or glass bowls. Pour the cream evenly into 4 ramekins/bowls depending on size. Cover and refrigerate 2-4 hours if serving in ramekin or overnight if loosening and inverting onto a dessert plate.
Instructions for the sauce:
Melt the butter in a small pan.
Add the sugar and stir continuously on medium-low heat until the butter and sugar melt and emulsifies.
Then slowly add the water, stirring as you do. Simmer for a minute, then add the honey, cinnamon, and salt, continuously stirring. Finally, add the bourbon and simmer until the sauce begins to thicken.
To serve, simply spoon the sauce over the panna cotta and enjoy!
Recipe by Veda Sankaran / Styling by Keith Recker/ Photography by Dave Bryce
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