Ingredients

• 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)

Directions

• 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.