Saffron Panna Cotta
This dessert is easy to make, just allow enough time (3+ hours) for the panna cotta to set.
Ingredients
- 2 g Agar see notes below
- 1 tsp Saffron threads
- a pinch of Salt
- 500 ml (16 oz) double cream
- 80 g (3 oz) Caster Sugar
Instructions
- Using a pestle and mortar, grind the saffron strands with the salt until you have a fine powder.
- In a saucepan, bring cream, sugar and agar to just before boiling point, stirring regularly, then lower the heat and stir until sugar has dissolved (this should only take a few minutes).
- Remove from heat, then stir in the saffron powder.
- Pour the cream through a strainer (to remove any lumps) and into 4 glasses.
- Refrigerate for at least 3 hours before serving.
- Serve with seasonal fruit and a glass of rosé!
Notes
Agar: is a jelly-like substance, obtained from red algae.
Saffron is very strong, so make sure to use only a small teaspoon of it.
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