Spanish Sunrise Mimosa Panna Cotta

Allergens

Nuts (Almonds)

Ingredients

• 1 ½ cups almond milk
• 2 tsp saffron threads
• ¼ cup coconut cream
• ¾ cup sugar
• 3 tbsp agar powder
• Zest and juice of 1 orange
• 1 tsp orange blossom water
• 1 tsp ground cinnamon
• Pinch of salt
• 2 oranges, segmented
• 2 tbsp toasted almond flakes

Instructions

1. Steep saffron threads in warm almond milk for 10 minutes, then heat the mixture over medium heat.
2. In a separate bowl, combine sugar, agar powder, and orange zest. Stir into heated saffron milk until dissolved.
3. Add coconut cream, orange blossom water, cinnamon, and salt to the mixture. Stir well and remove from heat.
4. Strain the mixture through a fine mesh sieve into individual dessert dishes or ramekins. Refrigerate for 4 hours or until set.
5. Top each panna cotta with orange segments and almond flakes just before serving.

Chef’s Insight

The secret is in the saffron - it lends a subtle, luxurious touch that elevates this dessert from ordinary to extraordinary.

Notes

This recipe is suitable for those on a vegan diet and is also gluten-free.