Saffron Panna Cotta
I love this dessert. It's not too sweet and it has saffron, one of my favorite spices. The trick is to add the right amount of gelatin so that the panna cotta sets but is not overly firm or gummy. This can be made a day in advance and refrigerated.
Ingredients
- 3 cups heavy cream
- 1 cup milk
- 1 pinch of saffron threads (about 1 teaspoon)
- 1.5 ounces (42 grams) unflavored gelatin
- Zest of one lemon
- ¾ cup sugar
Instructions
- In a large heavy saucepan, add cream, sugar, saffron, and lemon zest. Stir over high heat and bring to a boil.
- Turn off heat, stir well, and let rest 10 minutes.
- Pour in 1.5 envelopes of unflavored gelatin. Whisk well, scraping the bottom to ensure gelatin is fully integrated.
- Pour mixture through a fine mesh sieve or strainer. Add milk and stir together.
- Using a ladle, pour into small ramekins or serving cups.
- Refrigerate uncovered for about 3 hours until set.
- Serve garnished with seasonal fruit — strawberries with balsamic vinegar and a hint of mint works beautifully.
💡 James' Tip
The exact amount of gelatin is critical — 1.5 envelopes (42 grams) gives the perfect set that's silky, not gummy. This is a great make-ahead dessert for dinner parties.
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