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Saffron Panna cotta


  • ½ tablespoon unflavored pow-
  • dered gelatin
  • 475 ml heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 pinch saffron
  • 1 tablespoon chopped almonds (optional)
  • 12 fresh raspberries (optional)
  • 1 sachet stevia (optional)


  • Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
  • Bring cream, vanilla, saffron and optional ste- via to a light boil in a sauce pan. Lower the heat and allow to simmer for a few minutes.
  • Remove the pan from the stove top and add the gelatin. Stir until completely dissolved.
  • Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the panna cotta with berries and serve.
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