SAFFRON PANNA COTTA

Ingredients

  • 250 ml heavy cream

  • 50 ml milk

  • A few threads of Herat Gold Safran

  • 40 g sugar

  • 2 g gelatin

  • 1 tsp vanilla extract (optional)

  • Pistachios and a few saffron threads for decoration

Preparation

  1. Warm the heavy cream and milk over low heat.

  2. Add the saffron threads and let them infuse for 10–15 minutes.

  3. Add the sugar and vanilla, then stir gently.

  4. Add the softened gelatin and mix until completely dissolved.

  5. Pour into small glasses or moulds.

  6. Refrigerate for at least 4 hours.

  7. Serve chilled with pistachios and a few saffron threads on top.

    Herat Gold Saffron Tip: A few long saffron threads on top add an elegant finishing touch and beautifully highlight the character of our saffron.