Luscious Rosewater and Saffron Panna Cotta

Allergens

Milk, Egg (in gelatin)

Ingredients

• 2 cups heavy cream
• 1/3 cup sugar
• 2 1/2 teaspoons rosewater
• 1/4 teaspoon saffron threads
• 2 tablespoons cold water
• 1 1/2 teaspoons unflavored gelatin powder
• Pinch of salt

Instructions

1. Begin by gently simmering the heavy cream in a saucepan over low heat, stirring occasionally to prevent scorching.
2. In a separate bowl, dissolve the gelatin in cold water and set aside.
3. Add sugar to the warm cream and stir until fully dissolved, then remove from heat.
4. Steep saffron threads in the cream for 5 minutes to extract their vibrant color and aroma.
5. Slowly whisk the dissolved gelatin into the cream mixture, followed by the rosewater.
6. Strain the mixture through a fine mesh sieve to ensure a smooth texture.
7. Pour the mixture into individual ramekins or dessert cups and refrigerate until set, approximately 4 hours.

Chef’s Insight

Allow the panna cotta to rest at room temperature for 10 minutes before serving to enhance its creaminess.

Notes

The saffron imparts a subtle flavor, so do not hesitate to adjust the amount according to taste preference.