saffron – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Sun, 19 Jan 2020 00:32:22 +0000 en-US hourly 1 Saffron Panna Cotta https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/ https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/#respond Sun, 19 Jan 2020 00:32:20 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=7422
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Saffron Panna Cotta
Servings Prep Time
4-5 45minutes
Servings Prep Time
4-5 45minutes
Ingredients
  • 1/8tsp saffron threads20 threads
  • 1/4cup boiling water
  • 1 1/2tsp unflavored gelatin
  • 1 1/4 cup heavy cream
  • 2tbsp sugar
  • 1/2tsp kosher salt
  • 1/4tsp saffron threads40 threads
  • 3/4 cup coconut milk, whole fat
  • honey
  • coconut flakes
Instructions
  1. Steep 1/8 tsp saffron in 1/4 cup boiling water, covered for 25 minutes. Then refrigerate to chill for 5-10 minutes.
  2. Sprinkle gelatin on top of saffron infused water. Let stand for about 10 minutes until gelatin has softened.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into small ramekin dishes (4-5). Refrigerate overnight.
  7. 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.

]]> https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/feed/ 0 Ashwagandha Panna Cotta https://theherbalbakeshoppe.com/recipe/ashwagandha-panna-cotta/ https://theherbalbakeshoppe.com/recipe/ashwagandha-panna-cotta/#respond Fri, 30 Sep 2016 13:06:45 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1749
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It’s easy to understand why there’s so much anxiety around. Today’s world presents a lot of food for the anxious heart. I fall prey to it for sure. I’m anti-medication for anxiety and depression; it feels like a band-aid when what’s needed is a cure. But still we have to get through the days, right? Any calming help is a blessing. Herbs can be that help. Ashwagandha is a perfect example and there’s so much more to this Ayurvedic princess than soothing nerves. It’s like you hit a gold mine. To get the whole benefit of some herbs, ashwagandha being one, you have to eat them. It’s a rich source of iron, a mineral vital to so many functions including building strong blood, which in turn helps with our vitality. If you take ashwagandha as a tincture, you don’t get the iron. In India, the home of Ayurveda, it’s traditionally boiled in milk with molasses. This panna cotta is my variation on that with the addition of saffron and cardamom to blend the flavor and add their own vital benefits.

smooth-and-calm

Ashwagandha Panna Cotta
Ashwagandha milk is a traditional Ayurvedic remedy known for its nourishment and strengthening effects. Different recipes exist usually including molasses and other spices to mellow Ashwagandha's slightly bitter flavor. All are boiled in milk. This panna cotta is my variation on that, the milk mixed with cream and slightly thickened with gelatin for a silky, soft smoothness with a touch of exotic.
Servings Prep Time
61/2 cup servings or 8 pie slices 20minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 20minutes
Cook Time
10minutes
Ingredients
For ashwagandha milk
  • 2cups organic whole milk
  • 1tbsp ashwaganda root, powdered
  • 5pods cardamom
  • 10strands saffron
For panna cotta
  • 1/4cup ashwagandha root tea
  • 2 1/2tsp unflavored gelatin
  • 2cups organic heavy cream
  • 1/3cup organic granulated sugar
  • 1/8tsp salt
  • 1 1/2cups ashwagandha milkas prepared above
  • 1/2cup organic sour creamnot low fat
Instructions
For ashwagandha milk
  1. Pour milk into medium saucepan. Add ashwagandha, cardamom pods, and saffron. Bring to gentle simmer. Reduce to lowest heat setting and simmer for 10 minutes.
  2. Remove from heat, cover with lid and allow to steep for 40 minutes until cool. Strain.
  3. May prepare up to 2 days ahead and store in refrigerator.
For panna cotta
  1. Have ready 6 to 8 4oz or 6oz dessert dishes, ramekins, or mason jars.
  2. Prepare ashwagandha tea. In small saucepan, combine 8 ounces of water and 1 tsp ashwagandha root powder. Bring to gentle simmer and cover with lid ajar. Simmer for 10 minutes. Remove from heat, cover tightly and steep for 30 minutes.
  3. Pour ¼ cup cooled tea into a small bowl and sprinkle gelatin over surface. Do not stir. Set aside for gelatin to soften.
  4. In a 3 quart saucepan, combine heavy cream, sugar, and salt. Heat on medium until steaming, stirring with a wooden spoon to dissolve sugar. Remove from heat.
  5. Add water and gelatin mixture. Stir well until gelatin is melted. Cool to lukewarm.
  6. In a medium bowl, whisk together ashwagandha milk and sour cream. Add to cooled cream mixture and stir well. Allow to sit until begins to thicken slightly. Stir frequently with rubber spatula to scrape anything that settles to bottom or clings to sides of pan.
  7. When mixture feels cool to the touch and coats a spoon, pour into dishes. Cover with plastic wrap and chill at least 4 hours or overnight.
  8. Serve chilled. If desired, panna cotta can be unmolded from dishes by inserting a sharp thin knife around edges to loosen then invert onto a plate. Garnish with cardamom powder or a basil leaf
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this panna cotta use organic milk, cream, sugar, and spices if available.

*Ashwagandha can purchased dried either ground or as a powder.

smooth-and-calm topped-with-cardamom

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