Wednesday, October 10, 2012

Saffron and Honey Panna Cotta

Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. Deliciously light and creamy, panna cotta is so easy to make. It makes a great companion for bright, sharp summer fruit. Or pair it with Christmas spices and dried fruit compote for a classy winter dessert. This real quick silky Italian dessert is made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. I am giving it a flavor and color of saffron with some honey and star anise.

Ingredient: ( for 2 serving)

Heavy cream:                        1 cup
Vanilla sugar:                         1/2 tablespoon
White milk chocolate:             25 grams
Saffron:                                  Few threads
Honey:                                   1 tablespoon
Star Anise:                             1 whole
Gelatin:                                  1 leaf
Strawberries to serve

1) Soak the gelatin leaf in cold water for 5 minutes.
2) Put the cream to boil on a heavy bottom pan. Add Saffron, sugar, honey and star anise.
3) Let it boil whisking it in between. Add finely chopped chocolate.
4) Mix well and add soaked gelatin leaf. Stir continuously for 2-3 minutes, turn off the heat. Take out the star anise.
5) Grease the mould with light butter and pour the liquid in.
6) Let it set for 2-3 hrs before you serve.
7) Gently take the Panna cotta out from the mould and serve it with your favorite garnish or fresh fruits.


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