SAFFRON PANNA COTTA
A delicious yellow panna cotta made with saffron. Love this panna cotta's unique flavour and colour!
Provided by Eva | Electric Blue Food
Categories Dessert
Time 4h20m
Number Of Ingredients 6
Steps:
- Soak the gelatin in cold water for a few minutes.
- Combine cream, milk and sugar in a saucepan and set on medium heat. Stir to dissolve the sugar.
- When the sugar has dissolved add the saffron and keep stirring. Cook mixture on medium heat until just before it reaches boiling temperature. Remove from the heat.
- (Optional) Pour mixture through a fine sieve or cheesecloth to separate saffron threads/debris.
- Drain the gelatin and add to cream mixture, stirring to dissolve.
- Stir in the vanilla extract.
- Pour hot mixture into moulds or serving cups. Refrigerate for 3-4 hours or until set.
Nutrition Facts : Calories 337 kcal, Carbohydrate 18 g, Protein 3 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 105 mg, Sodium 42 mg, Sugar 16 g, ServingSize 1 serving
PANNA COTTA
Make and share this Panna Cotta recipe from Food.com.
Provided by Diana Adcock
Categories Gelatin
Time 6m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
- Over low heat stir the gelatin mixture until it totally dissolves.
- Add the heavy cream.
- Add half of the vanilla and sugar.
- Stir again over the low heat until the sugar is dissolved.
- Taste and add remaining vanilla if you wish.
- Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
- Ladle in the cream mixture and let stand until cool.
- Place in the fridge for 4 hours.
- You can serve in the dishes or invert.
- Serve with fresh fruit.
HONEY-SAFFRON PANNA COTTAS
Panna cotta traditionally hails from Italy, but our version is decidedly Middle Eastern. Heady saffron imparts a sunny color; toasted almonds, honey, and lemon zest round out the exotic flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop.
- Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour.
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day).
- To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies.
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