Saffron Caramel Panna Cottans

October 2, 2016 Supersia

Saffron Caramel Panna Cottans

Total Time: 30 minutes plus setting time

Saffron caramel
75gm granulated sugar
1-2gm saffron extract (knife tip full)
Saffron Panna Cotta
2tsp gelatin powder
3 tbsp cold water
1ltr low-fat cream (18% fat)
110gm vanilla sugar (or plain)
1/8 tsp saffron extract (plus a teeny bit more for topping)
Pistachios, rose petals to garnish

Saffron caramel
Keep the serving molds/ramekins ready.
Place sugar and 1/8 tsp of saffron extract in heavy bottom pan and melt the sugar to a light caramel. Do not let it burn or it will get bitter. Swirl the pan often and take off the minute all the sugar has melted. It should be a bright orange colour.
Immediately spoon about a heaping tsp into each mold/ramekin, swirling it about to distribute it.Continue for all the molds. Do this pretty fast as the caramel will harden rapidly. Just in case it hardens before you place the pan over very low heat to melt again.
Saffron Panna Cotta
Sprinkle gelatin over cold water and let stand for five minutes.
Place the cream, saffron and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
Let the mixture stand for about 10 minutes, reserve about 100ml {optional}, and distribute the rest among your serving bowls/molds/ramekins/goblets.
Leave to set for about 1-2 hours, then add a tbsp of the deeper saffron cream over the tops. Allow to sit for another 6-8 hours/preferably overnight.
Demold loosening the sides with a blunt knife and serve with a sprinkling of pistachio nuts and edible dried rose petals if you like.