Panna cotta with saffron and clementine coulis

Panna cotta with saffron and clementine coulis

Here is the last recipe of the saffron series. It’s not necessarily the spice you think of first to flavor a cream, or like here a panna cotta. However, I find that it very easily gives a festive touch to all preparations. Of course, saffron has a reputation for being expensive. However, very little is used. And when you see the price of vanilla right now, you have nothing to lose by varying the flavors.
And then, did you know that you can “produce” your own saffron. There is nothing more simple. Even I, who suck at gardening, can do it. A few years ago I planted 10 bulbs. This year, I picked about 180 flowers, each with 3 pistils. Which ultimately represents about 1 gram of saffron. With that, there is enough to make a lot of dishes and desserts.

To really have the taste of saffron, I like the simplest possible preparations. I find the taste gets lost when mixed with heavy flavors. A panna cotta is perfect. I simply added a little seasonal coulis to the clementines. It’s a simple little dessert, but which will undoubtedly have its effect on your festive tables.

Panna cotta with saffron and clementine coulis:

225 g full cream
225g whole milk
50g sugar
4 g gelatin (2 sheets)
a few pistils of saffron
6 clementines
25g sugar
1 tsp Vitpris

Put the saffron to infuse in a little water for at least 24 hours.

Soak the gelatin in a bowl of cold water for 15 minutes.

Heat the cream, milk and sugar without boiling.
Add the saffron and mix.

Off the heat, add the drained gelatin. To mix together.
Divide into 6 glasses and refrigerate for about 2 hours.

Peel 3 clementines raw, then gently remove the quarters, passing a blade between the skins. To book.

Collect the remaining juice and that of the 3 other clementines.
Put in a saucepan, with the Vitpris mixed with the sugar.
Bring to a boil and simmer for about 2 minutes.
Off the heat, add the clementine quarters and leave to cool.

Serve the panna cotta taken with this juice.

Christmas panna cotta with saffron and clementines
To finish: for a more festive side, use pretty containers, such as stemmed glasses.

Remember to set aside a few pistils, before putting the saffron in the panna cotta, to be able to use them as decoration.

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