Ingredients
- 1/8 tsp saffron threads 20 threads
- 1/4 cup boiling water
- 1 1/2 tsp unflavored gelatin
- 1 1/4 cup heavy cream
- 2 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp saffron threads 40 threads
- 3/4 cup coconut milk, whole fat
- honey
- coconut flakes
Units:
Instructions
- Steep 1/8 tsp saffron in 1/4 cup boiling water, covered for 25 minutes. Then refrigerate to chill for 5-10 minutes.
- Sprinkle gelatin on top of saffron infused water. Let stand for about 10 minutes until gelatin has softened.
- At same time as saffron is steeping in water, combine heavy cream, sugar, Kosher salt and 1/4 tsp saffron in a medium saucepan. Bring just to boiling over medium heat. Cover and remove from heat. Let steep for 30 minutes.
- Return heavy cream/saffron mixture to heat and bring back to boil on low heat. Add gelatin/saffron mixture and cook, stirring constantly for 2 minutes until gelatin has dissolved. Again remove from heat and stir in coconut milk.
- Fill a large bowl about 1/3rd full with ice water. Place a medium sized bowl in large bowl to slightly submerge it into ice water. Pour panna cotta mixture through a stainer into the submerged bowl making sure the bowl does not tip over. Stir frequently for 5 minutes until cooled and slightly thickened.
- Divide into small ramekin dishes (4-5). Refrigerate overnight.
- To serve: Fill a small bowl with hot water. Dip each ramekin in for about 10 seconds, Run a thin, small knife around the inside edge of the ramekin to loosen. Place a plate over the top and quickly invert the panna cotta onto the plate. Top with a few drizzles of honey and a sprinkle of coconut flakes.
Recipe Notes
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe use organic heavy cream, sugar, coconut milk if available.
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